This recipe is the perfect summer dip to pair with tortilla chips or salad paired with bbq chicken and beyond. My friend Katelin makes this (it is basically her party trick) and it is devoured in minutes. A hit with everyone and I love that is easy to assemble and has a good serving of protein thanks to the beans. I’m always looking for a light appetizer to serve in the summer and into football season ahead and let me tell you, THIS IS IT.
1 can black eyed peas
1 can shoe peg corn
1 can black beans
1 large jar pimentos (chopped)
1 cup diced celery
2 – 3 diced jalapenos
1 diced sweet onion
1 diced green, red, yellow, or orange pepper
a diced bunch of scallions
1 cup olive oil
1/2 cup sugar (a heaping 1/2 cup)
½ cup apple vinegar
In a sauce pan, mix all marinade ingredients and bring to a boil. Allow to cool to room temperature.
Pour cool marinade over the vegetables and stir until thoroughly mixed. Refrigerate 12 – 24 hours if you can, but should be good after 30 minutes. Drain off excess marinade and serve in a glass bowl with tortilla chips or eat with a fork.