Tuesday, May 4, 2010

Mexican Salad or Shoepeg Corn Salad

1 c chopped celery
1 c chopped green pepper (can use any bell pepper)
1 small red onion diced
1 small jar (2 oz) pimentos
1 can black eyed peas
1 can pinto beans
2 cans shoepeg corn
Boil 1 cup apple vinegar with 1 cup sugar. Let cool.
Drain all cans. Rinse black eyed peas and pinto beans. Combine everything in bowl with 1 cup canola oil. Stir and let sit over night. Serve with torilla chips. (Fritos scoops are the BEST with this.)

Thanks Anika McCarter

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