This is an adaptation of an old recipe. Adding diced fennel gives it a new kick. Make it ahead to blend the flavors. It keeps well for over a week and can be served as an interesting side dish or as an appetizer with corn chips. Thank you to my friend Linda Heineke for sharing the recipe with me.

1 can (15 ounces) pinto beans, drained and rinsed 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) blackeyed peas, drained and rinsed 1 can (11 ounces) corn, drained 1 medium green pepper, diced 1 medium red pepper, diced 1 medium sweet onions, diced 1 medium fennel bulb, thinly diced 1 stalk celery, thinly diced

Dressing:3/4 cup cider vinegar 1/4 cup sugar 2 tablespoons canola oil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup Splenda or additional sugar to taste

In a large bowl, combine the canned beans, corn, peppers, onion, fennel, and celery. Set aside.

In a small saucepan, combine, vinegar, sugar, oil, salt, and pepper. Bring to a boil and continue to boil gently for 10 minutes. Remove from stove and add Splenda or additional 1/4 cup sugar. Add additional sugar to taste if desired. Stir until dissolved. Cool to room temperature. Add dressing to bean mixture and stir to mix well.

Note; It works well to store the bean mixture in a large zip lock plastic bag. Refrigerate until ready to serve. Toss bag occasionally to mix.

Serves 10

Nutritional Information per serving:

Calories: 200 Fat, gm.: 3 Protein, gm.: 7 Carbs, gm.: 36 Cholesterol, mg.: 0 Fiber, gm.: 6.7