Dressing: 3/4 c. of cider vinegar
1/2/ c. oil
1 tsp salt
1/2 c. sugar
1 Tbsp. water
1/2/ tsp. pepper
Boil and set aside
Drain: 2 cans shoepeg corn
1 can blackeye peas
1 can of pinto beans (cut beans in half)
Chop: 1 small can diced jalapenos (4 1/2 ozs.)
1 small jar diced pimientos
1 small red onion
1 c. of celery
1 c. green pepper
Combine and pour dressing over the above. Refrigerate at least 2 hours. Drain (optional) and serve with Frito Scoops!
