Heavenletters

Could NOT find where to actually put this, so am putting it here, hoping it is found and moved to the proper place. This is in response to a request some time ago to add vegetarian recipes for a book someone (I don't remember who) is putting together.

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.

TEXAS BEAN SALAD

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

IN A MEDIUM SAUCEPAN, Add:
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.