Recipe: Texas Corn Dip

Here's a light, fun dip for any occasion. This is courtesy of Auntie Linda.

1 can pinto beans
1 can black eyed peas
1 can shoe peg corn
1 large jar pimiento, diced
1 cup celery, diced
1/2 cup yellow onion, diced
2 tblsp jalapeno pepper, diced

Drain the beans, peas, and corn, and mix all the above.


1 cup oil
1 cup sugar
1/2 cup apple cider vinegar
salt & pepper

Mix the above and bring to a boil. Cool. Pour over the bean mixture and refrigerate for 24 hours.

To serve, use slotted spoon to take out mixture from brine. Serve with Frito Scoops.