Ingredients
15 oz can black eyed peas, drained
15 oz can shoe peg corn
15 oz can black beans, drained
4 oz jar of chopped pimentos
4 oz jar of chopped jalapeños
1 cup chopped celery
1 medium red onion, chopped
1 cup sugar
1 cup olive oil
½ cup cider vinegar
Preparation
Step 1
Add the chopped celery and red onion to a mixing bowl and mix well. Add remaining ingredients to the bowl and mix well. Set aside.
Step 2
In a sauce pan, mix the sugar, olive oil, and cider vinegar. Bring it to a boil over high heat while stirring constantly and continue to boil until it becomes clear. (This usually only takes a few minutes).
Step 3
Cool the marinade by placing the pan in cold water. When the marinade is cool, pour it over the vegetables and marinate overnight in the refrigerator.
Step 4
When ready to serve, set the bowl out for a bit, then pour off almost all of the marinade and serve.