Chilled Mixed Bean & Corn Relish

12 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)
.5 cup Olive Oil
24 tsp Splenda no calorie sweetener
Cook these ingredients in a medium saucepan on top of stove. Bring to boil and take off heat. Cool to room temperature.

Open can & drain liquid. Pour contents into large mixing bowl. Stir gently.
1.75 cup Beans, black
1.75 cup Beans, pinto
1.75 cup Chickpeas (garbanzo beans)
11 oz canned mexican corn (by TANKASS47)
1.5 cup Green Giant White Shoepeg Corn
1.5 cup Bush's Chili Beans

Chop the following. Add to the mixing bowl.
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
84 gram(s) bell pepper, red, sweet, raw
1.5 cup, diced Celery, raw
.13 cup, sliced Jalapeno Peppers (2 Tbs, or MOR to heat preference)

When syrup is cool, pour over bean/corn mix and gently stir. Refrigerate overnight. Serve only the drained contents.

Refrigerate for best taste.

Cook the syrup first so it has a chance to cool to room temperature.
Open cans & drain beans & corn. Put the food Into a large mixing bowl.

Refrigerate covered overnight.

Serving Size: 24 servings approx 1/2 cup each

Number of Servings: 24

Recipe submitted by SparkPeople user REVCORNIE.