This recipe is tweaked from one given to me a few years ago...after eating half a bowl of it a at a party, the hostess thought it best if I had the recipe. Now's it the #1 request I get when I offer to bring something to a party!
The ingredients can get a little costly, but it's definitely a crowd-pleaser, so I think it's worth it. I know it looks like a lot of ingredients, but it goes fast.
Ingredients:
- 1/2 cup canola oil
- 1/2 cup apple cider vinegar
- 1/2 cup Splenda (I used to use sugar)
- 1 t. salt
- 1 t. pepper
- 1/4 cup fresh parsely
- 2 T minced garlic
- 4 stalks celery, chopped
- 1 small onion, diced
- 1 green bell pepper, diced
- 4 oz. jar diced pimientos (these are usually with the olives at the store)
- 12 oz. can corn
- 12 oz. can black eyed peas
- 12 oz. can pinto beans
Method:
- Mix oil, vinegar, Splenda, salt, and pepper in a small pot, and heat until Splenda dissolves
- Remove from heat, add garlic and parsely, and let cool while you're prepping the veggies
- Wash and cut up fresh vegetables
- Drain pimientos
- Drain and rinse canned veggies
- Add all veggies together in a large bowl and stir to mix
- Add the mixture from the pot and mix well
- Cover and refrigerate until the party (This dish is better after it's had time to "meld", but it can be eaten right away if need be)
- Make a small take-home container for yourself to keep, and a second to send home with your mother-in-law (Hi!)
- Serve the rest with Fritos Scoops
- When everyone loves it and wants the recipe, direct them here!
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