Page 21 - 2019TOHCookbook

MENCHIN | WHITINSVILLE, MA | SERVES 10
This recipe is a summer staple for our family and often requested for cookouts and potlucks. You can vary the veggies to your own taste.
INGREDIENTS
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed 1 can shoepeg corn
2 stalks celery, chopped
1⁄2 red onion, chopped
1⁄2 green pepper, chopped
1⁄2 red or yellow pepper, chopped
INSTRUCTIONS
1 jalapeño, seeds removed, chopped fine 1⁄2 cup apple cider vinegar
1⁄4 cup olive oil
1⁄4 cup vegetable oil
1⁄3 cup sugar Salt
Pepper
1. In a small saucepan over medium heat, bring vinegar, oils, and sugar to a boil and cook until the sugar is dissolved. Remove from heat and cool.
2. Add all the veggies to a large bowl and pour the cooled liquid over the top. Cover and refrigerate overnight, mixing occasionally. Before serving, test and season with salt and pepper.
3. Serve with tortilla scoops or celery. Also great in omelets, burritos, or as a salsa with fish or chicken.
17
TEXAS CAVIAR