Coming up on Labor day weekend, this is a great recipe to bring to the end of summer BBQ’s. This dish goes great with just about anything grilled, especially on steak or fish. Its easy to make and can be prepared in advance.
1 cup sugar
½ cup Cider Vinegar
½ cup Olive oil
warm over medium heat until sugar dissolves then let sit until cool
1 can of Pinto Beans (rinse well)
1 can of Black Eyed Peas (rinse well)
1 can of White Shoepeg Corn (rinse well)
1 small jar of Pimentos (rinse well & chop)
1 small or ½ large Red Onion (chopped)
1 Green Pepper (chopped)
Toss well and combine with liquid, marinate for a minimum of 2 hrs
Drain liquid when ready to serve
Tips: Save the liquid and use as marinade or salad dress. I also like to add freshly chopped herbs to the mixture.
Works best when served with “Scoops” Tortilla Chips