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Texas Bean Salad

Thanks to Anco, I can now post this recipe in the right place ..

This is SO GOOD, it is great as a dip for chips, but frankly, I like it so much I eat it by the bowlful--who needs chips??? ALSO, it makes a LOT. It's great for a crowd.


2 cans black beans (rinse beans)
2 cans pinto beans (rinse beans)
2 cans black-eyed peas OR 2 cans garbanzo beans (what we usually use) (rinse peas or beans)
1 red onion, diced
2 peppers (red or green)
1 pound frozen corn (thawed)
1 jar salsa
hot peppers (we use 2-3 fresh jalapenos, diced and with ribs/seeds removed. If you like it HOT, use the seeds as well.)

Mix together in large bowl

3/4 cup balsamic vinegar
1 cup sugar (we use 1/4 cup organic sugar and 3/4 cup Xylitol, a natural no-calorie sweetener)
1/3 cup oil (we use olive oil or grapeseed oil)
1 T garlic salt (we use garlic powder and about a teaspoon or two of sea salt)
1 T pepper (fresh ground is best)

Cook until it comes up to a boil and sugar is melted. Add to the bean mixture and stir.

It's great then and even better after it sets for awhile and all the flavors meld together

Pam, my mouth is watering

Pam, my mouth is watering for this recipe. I'll have to get the ingredients, and then I'll try it. It sounds GR8. Thanks a bunch!