1 can black beans, drained
1 can black eyed peas, drained
1 can shoepeg corn, drained
1 jar chopped pimento
1 C. celery, diced
1/2 C. green onion, diced
2 T. jarred jalapeno, diced (optional)
1 C. bell pepper chopped (I use red and green together)
Dressing:
1 C. salad oil
1/2 C. cider vinegar
1/2 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper
Combine dressing ingredients in saucepan and bring to a boil. Let mixture cool completely.
Pour over veggies and refrigerate overnight.
Serve with tortilla chips.
{LDM}
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