There are lots of variations to this: I use black beans, pinto or red beans and black eyed peas.\u00a0 I skip the pimiento and use a red pepper instead of the yellow pepper.\u00a0 Red onions are also zippier than green.\u00a0 The original recipe called for 1 cup of oil – that seems excessive to me, so I use half that.<\/p>\n
1 can pinto beans
1 can black-eyed peas (I used black beans)
1 can shoe-peg corn
1 c chopped yellow peppers
1 c chopped celery
1 c chopped green onions
1 jar chopped pimientos
1 small can diced jalapenos
\u00bd c cider vinegar
\u00bd c sugar
\u00bd c oil<\/p>\n
Combine last three ingredients in a saucepan and bring to a boil.\u00a0 Cool<\/p>\n
Combine vegetables.\u00a0 Pour cooled dressing over vegetables and marinate overnight (if possible).<\/p>\n
Drain before serving.<\/p>\n
Serve with Scoop Fritos (2 bags for this amount).<\/p>\n
Makes lots.<\/p>\n","protected":false},"excerpt":{"rendered":"
There are lots of variations to this: I use black beans, pinto or red beans and black eyed peas.\u00a0 I skip the pimiento and use a red pepper instead of the yellow pepper.\u00a0 Red onions are also zippier than green.\u00a0 The original recipe called for 1 cup of oil – that seems excessive to me, … <\/p>\n