Description
Black eyed peas, beans, jalapenos, sweet peppers and scallions are perfectly marinated in a sweet and sour dressing. This delicious dip has crunch, color and feeds a crowd!
Ingredients
Scale
Dressing
- 3/4 cup vegetable oil
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Ingredients
- 1 14 oz can of pinto beans, rinsed and drained
- 1 14 oz can of black-eyed peas, rinsed and drained
- 1 14 oz can of black beans, rinsed and drained
- 1 11 oz can of shoe peg corn, rinsed and drained
- 1 4 oz jar of pimento peppers, drained
- 2 jalapenos, finely diced, about 4 tablespoons (or less, to taste)
- 6 scallions (green onions), white and light green parts sliced thinly
- 2 sweet bell peppers, small diced, red, orange or yellow. Choose two of these colors.
- 1/4 cup fresh cilantro, chopped
Instructions
- Add all of the dressing ingredients to a saucepan. Stir to combine while heating gently over medium heat. Simmer until the sugar is dissolved, then remove from heat. (The dressing will have a potent smell while hot! This goes away.) Set aside to cool while you prepare the other ingredients.
- Open the cans of beans and corn and the jar of pimento peppers. Rinse and drain and put into a large mixing bowl.
- Add the diced bell peppers, jalapenos, sliced scallions and chopped cilantro to the bowl.
- Once cooled to room temperature, add the dressing to the bowl. Stir gently to combine. Pour the dip into a storage container and refrigerate overnight to let the flavors marry.
- The next day, pour the dip into your serving dish and serve with chips!
