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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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This dip recipe comes from my Aunt Sue. She told me about it and I was immediately dying to try it! Chock full of beans, corn, and peppers, this healthy recipe gives me a use for the jalepenos I'm growing in my garden this summer! Read more ! Ingredients:
1 can black beans, drained and rinsed |
1 can black-eyed peas, drained and rinsed |
1 can white shoe peg corn, drained |
1 small jar pimentos, drained |
jalapenos, cut-up, to taste |
1/2 c. apple cider vinegar |
1/4 c. sugar |
1/4 c. olive oil |
Directions:
1. Mix beans, peas, corn, pimentos and your desired quantity of jalepenos together in a pretty bowl.
2. Bring vinegar and sugar to a boil over medium heat on your stove.
3. Let the sugar dissolve completely into the vinegar.
4. Add the olive oil to this mixture.
5. Pour vinegar/sugar/oil mixture over the bowl of beans/peas/corn/pimentos /jalepenos.
6. Stir together and serve with tortilla chips! (the Tostito's Scoops kind work best!)
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