I start with this recipe, because it has to be one of the most requested recipes I make. And, fitting with the BBQ season, it's great to bring or put out! Anytime I make this, people go crazy. It really is a great twist on a salsa.
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoepeg corn, drained
1 small red onion, chopped
2 celery stalks, chopped
1 (3 oz) can sliced black olives, drained
1 (3 oz) jar pimentos, chopped
pickled jalepeno's, finely chopped
Marinade:
1 cup olive oil
1/2 cup cider vinegar
1/2 cup sugar
Mix all top ingredients together in a large bowl. Heat oil, vinegar and sugar in a small saucepan or microwave until sugar is just dissolved. Remove from heat, pour over bean mixture. Cover and place in refrigerator for 4 hours or overnight. When ready to serve, drain marinade and serve with scoops tortilla chips.
Note: ok, so those of you who can't find "pimentos" (and sometimes i can't), use roasted red peppers. They are essentially the same thing. Also, if your store does not carry shoepeg corn, just get any canned "white" corn. It will work fine.
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