Mediterranean Salsa
Sharon Lang

One can each of yellow corn, pinto beans, black beans, black-eyed peas. (Can substitute red beans for the black-eyed peas)
Drain all of the above but do not rinse the beans.
Add one large red onion, chopped.
One bunch of cilantro, chopped…use the whole bunch (if you like cilantro, add stems, too). You can substitute parsley, either in part or all.
Salt to taste.

Mix all the above together in large bowl.

For dressing, mix one cup apple cider vinegar, ¾ cup vegetable oil and ½ cup sugar. Microwave for two or three minutes to dissolve the sugar. Cool a bit and pout over bean mixture. Mix well. Add two or three tablespoons fresh lime juice.

Make at least one day in advance of serving. You may wish to only add only a little over half the dressing at first, as it might be too runny for some people’s taste. Then continue to add slowly until it is the right consistency for you.

It is best served with scoops.