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Ingredients
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 1 cup white vinegar
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can navy beans, drained and rinsed
  • 1 15-oz. can black eye peas, drained and rinsed
  • 1 11-oz. can Shoepeg corn
  • 1 5.75-oz. can black olives, sliced
  • ½ cup green olives, sliced
  • 1 4-oz. can diced green chilies
  • 3 stalks celery, diced
  • 2 pickled jalapeno peppers, minced
  • Black pepper
  • “Scoop” tortilla corn chips
Steps
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