Mangum’s Pottery Salad

Ingredients:

1 (16 oz) can crowder peas
1 (16 oz) can black-eyed peas
1 (16 oz) can black beans
2 (11 oz) cans shoe peg corn
1 (8 oz) can water chestnuts, drained and chopped
1 (2 oz) jar pimentos, drained and chopped (Dromedary brand)
½ cup chopped bell pepper, celery and onion

Recipe Instructions:

Drain crowder peas, black-eyed peas, black beans and corn, rinse and drain again. Transder to a large bowl, add water chestnuts, pimento, bell pepper, celery and onion.

Prepare dressing, pour over vegetables and toss to coat thoroughly. Chill for at least 24 hours to allow flavors to blend. Will keep for 1 week in refrigerator.

Dressing:

¾ cup apple cider vinegar
¾ cup vegetable oil
½ cup sugar

Heat, just until sugar is dissolved.

This Recipe uses the following products:

  • Seasoned Black Beans
  • Black Eyed Peas