
I first tasted this super-delicious dip when Mark's dad made it for a family gathering. It was so yummy that I had to get the recipe from him. I have since made it several times for various gatherings, and it has always gotten great reviews (from everyone except my husband, who refuses to try it). I am not normally a bean lover, but this is so delicious, you HAVE to try it!
1 can black-eyed peas, drained
1 can pinto beans, drained
1 can white shoepeg corn
1 small jar pimento
1 chopped jalapeno pepper (or one small can)
1 small red onion (chopped small)
2 stalks celery (chopped small)
1 small green pepper (chopped small)
Dressing:
1 tsp salt
1/2 tsp pepper
1 TBsp water
3/4 cup cider vinegar
3/4 cup sugar
1/2 cup olive oil
Boil dressing ingredients for 1-2 minutes and then pour over all other ingredients. Let marinade in refrigerator for a minimum of 2 hours, preferably overnight. When ready to serve, drain well and serve with Frito scoops, tortilla scoops, or any way you like it! Enjoy!