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Vegetable Salsa

This dip really has it all: It's chock full of vegetables, made with heart-healthy canola oil, and sooo easy to make. It's a perfect summertime appetizer and a great dish to make ahead and bring, with a bag of tortilla chips, to a summer party.

Vegetable Salsa
3.0/5 rating (3 votes)

  • 1 can corn
  • 1 can pinto beans
  • 1 can black eyed peas
  • 1 red pepper
  • 1 yellow pepper
  • 1 cup celery
  • 2 jalapeno peppers
  • 1 bunch scallions
  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1/3 cup sugar
  • Directions

    1. Dice red and yellow pepper, celery, jalapeno peppers, and scallions. Set aside.
    2. Mix together oil, vinegar, and sugar.
    3. Add the diced vegetables and the can of beans to the oil mixture and stir together to blend.
    4. Serve with tortilla chips.

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