For the last year or so, a sweet dear friend has been gifting us beans, peas and various legumes. Such a blessing indeed, but it has really motivated me to scour for some recipes out of my normal recipe boxes. This one was a keeper. It is considered a side, but my kiddos think it’s great with the Scoop Corn Chips.
Start with draining and combining 15 ounces of each. (Black-eyed peas, black beans, snow peg corn and rotel tomato mix. Finely chop 1 jalepno pepper without seeds and add to mixture. Stir and 1 Tbl cilantro leaves. mix.
In a small bowl whisk together vinegar, sugar, garlic powder, salt, pepper and vegetable oil. Pour dressing over the pea/bean mixture and refrigerate. We enjoy overnight refrigeration to soak in the dressing, then drain off the remainder of the liquid before serving with Frito Scoop Corn Chips.
- 1/2 Cup of red wine vinegar
- 1/4 Cup of sugar
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 Cup of vegetable oil