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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe came from a co-worker and friend Mary. She made this for a potluck and it was very tasty. I've made this with sugar and without and are both delicious and easy. Ingredients:
1 (15 ounce) can black-eyed peas |
1 (15 ounce) can black beans |
1 (15 1/4 ounce) can shoe peg corn |
1 (2 ounce) jar pimientos |
1 jalapeno pepper, diced |
1 red onion, diced |
2 celery ribs, chopped |
1 cup olive oil |
1/2 cup cider vinegar |
1/2 cup sugar |
Directions:
1. Pour all cans into colander and rinse.
2. Add onion, celery and jalapeno. Eliminate seeds of you don't want it spicy.
3. Heat olive oil, vinegar and sugar until disolved.
4. Pour over beans and marinate overnight.
5. Drain and serve with tortilla or corn chips.
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