When I am entertaining friends and family I like to have things that I can make ahead and then pull out at the last-minute before guests arrive. I don’t want to be in the kitchen all night serving and baking. That’s why I love having a variety of dips on hand so that I only have to worry about one or two hot appetizers.
My son is very into ethnic foods. He wants very traditional Italian or Chinese, not the Americanized versions. He also loves the stories behind foods. When he heard about black-eyed peas being eaten on New Year’s Day as a talisman of good things to come in the New Year he wanted to try them. So, we set off to find them. I think we found one of the last cans of black-eyed peas in Southwest Michigan. Everyone I passed in the store was looking for the same two items on New Year’s Eve – black-eyed peas and chili sauce.
We love this dip! It is even better when it can sit for 24 hours and all the flavors blend together. Just add a dish of homemade or store-bought tortilla chips next to the bowl and you are done!
- 1 can black beans, drained and rinsed
- 1 can black-eyed peas, drained
- 1 can white corn, drained
- 1 jar pimentos chopped and drained
- 2 ribs of celery, chopped
- 1 medium red onion, chopped
- 1/2 cup of olive oil
- 1 cup of apple cider vinegar
- 1 cup sugar
- tortilla chips for serving
- In a medium bowl add together black beans, black-eyed peas, white corn, pimentos, celery, and red onion.
- In a small saucepan over low heat mix together olive oil, vinegar and sugar. Cook until sugar has melted and liquid is clear. Cool.
- Pour cooled sugar mixture over bean mixture. Stir well and refrigerate for at least 2-3 hours before serving. Best if made the day before. Drain any liquid from dish before serving.