Serves: 27
Total Calories: 81

1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar
1 green pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 red onion, chopped
4 stalks celery, chopped
1 (16-ounce) can black-eyed pea, drained and rinsed
1 (15 1/2-ounce) can Great Northern beans, drained and rinsed
1 (15-ounce) can shoepeg corn, drained
1 (7-ounce) can chopped jalapeños, drained, to taste
tortilla chips

Combine oil, vinegar and sugar in a saucepan over medium heat. Bring to a boil; set aside. Stir together remaining ingredients except tortilla chips in a large bowl. Drizzle with oil mixture to taste. Serve with tortilla chips.

Tip: Salsa totes easily in a Mason jar…set a few varieties in a milk bottle carrier for easy toting to any get-together.

Nutritional Facts:

Serves: 27
Total Calories: 81
Calories from Fat: 43

More Recipes from the Summer In the Country Cookbook:
Beverly’s Fried Chicken
Country-Style Baked Potato Salad
Jen’s Pulled Pork
Super Hero Sandwich
Grandma Alice’s Tomato Salad
Mother’s Cucumber Salad
Sweet Beans
8 Great Burgers
Grand Ma-Ma’s Deviled Eggs
E-Z Pickled Beets & Eggs
Shortcut to Grandma’s Pickles
Michele’s Fruit Sticks
Perfect Picnic Pineapple
Sandy’s Chicken-Rice Bake
Sunbonnet Casserole
Chicken Basket
Zesty Horseradish Coleslaw
Watermelon Lemonade
Lemon Daisy
Midwest Family Picnic Salad
Mexican Burgers
Country Corn Salad
Grilled Cuban Sandwiches
Zesty Bean Salsa
Ham & Macaroni Picnic Salad
Ada’s Famous Broccoli Salad
Picnic Barbecue Beans
Mike’s Grill Surprise
Homemade Potato Salad
Confetti Coleslaw
Grandmother’s Garden Macaroni Salad
Summertime Pasta Salad
Aunt B ’s Turkey Sandwich