My cousin Lizzy makes a glorious salsa that she brings to parties and she has shared the recipe with me. I made a big batch for our Memorial Day camping trip this weekend.
This bright, colorful salsa has some interesting ingredients- in fact, it might not look appetizing to you at all. But I must tell you that you have to trust me, buy the ingredients, and make it. I promise you will thank me later.
Paired with Frito’s scoops, this dip is the perfect mix of sweet and salty.
Bring it to a party, you’ll have request after request for the recipe.
Just ask Lizzy. 🙂
1 15oz can black eyed peas
1 15oz can pinto beans
2 tablespoons of fire roasted chiles
1 11oz can shoepeg corn (sweet white corn works too)
1 small jar of pimentos, drained and chopped
1 cup chopped onion
1 cup chopped bell pepper, any color (I used red)
1 cup chopped celery
1 cup granulated sugar
1/2 cup vegetable oil
3/4 cup apple cider vinegar
1 tablespoon water
1 tsp salt
1/4 tsp pepper
Drain and rinse cans of beans and veggies, mix with fresh veggies and pimentos in a large bowl.
Combine marinade ingredients in a saucepan and bring to a boil until sugar is disolved. Pour over veggie mixture and let marinate overnight.
Before serving, drain the liquid with a strainer and then serve with Fritos Scoops. 🙂