submitted by Cassy Elg
1 c black eyed peas
1 c pinto beans
1 small jar pimientos
1 small onion diced
1 c celery diced
1 c shoepeg corn
Minced pickled jalapenos (optional)
Dressing:
1 t salt
1/2 t pepper
1 T water
3/4 c cider vinegar
1/2 c oil
1 c sugar
Heat
ingredients for the dressing in medium saucepan, bring to a boil, cool
completely. Mix veggies and beans in a large bowl, pour cooled dressing
over top and mix. Lid it up and let marinate in the refrigerator at
least a couple hours, best if overnight. Stir before serving, serve as
dip with Frito scoops.
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