So this dip is a GEM. You will have people around you begging for the recipe, as I did when I first tasted it at my friend Elke’s house, and she was kind enough to share the recipe with all of us. Now you are lucky enough to have me share it with you.
And bonus, it is actually good EVEN THOUGH IT HAS NO CHEESE. Imagine.
Without further ado:
1 can black-eyed peas
1 small can shoepeg corn (small, white corn)
1 jar pimentos
1 small can jalapeno wheels
1 medium red onion, chopped
1 cup chopped celery
1 can black beans
Place all ingredients in a colander and rinse thoroughly. Put in a medium bowl.
In a small saucepan combine:
1 cup olive oil
1/2 cup apple cider vinegar
2/3 cup sugar
Heat to dissolve. Pour over bean mixture, marinate overnight. Pour off marinate before serving.
Serve with tortilla chips—Tostitos Scoops do the job particularly well!
Note from Elke:
“This makes a lot of dip, and unless I am attending your event, you will undoubtedly have leftovers. The dip mixes well with rice or orzo to make a lovely lunchtime salad.”
Note from me:
I find the above quantities very forgiving and adjustable within a range, so work with what you have, or adjust quantities of the various elements to taste. In the summer I often replace the pimentos with a red and yellow bell pepper, add an extra can of black beans and mix with rice or orzo without even calling it dip first! Sort of a sweet-n-sour bean salad.
Texas friends? I’d love your version of this recipe!