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Dead Ed’s Dip
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Description
This is my absolute favorite chip dip/salsa. It is sweet, has crunch, and is quite healthy! I don’t have a picture ready, but it is also quite beautiful.
This recipe is easily adaptable and goes well with tortilla chips or even drizzled over pork.
Ingredients
- ¾ cups Cider Vinegar
- 1 Tablespoon Water
- 1 Tablespoon Salt
- ½ teaspoons Pepper
- 1 cup Sugar
- 1 can (15 Oz. Can) Kernel Corn
- 1 can (15 Oz. Can) Pinto Beans
- 2 cans (15 Oz. Can) Black-Eyed Peas
- 1 whole Red Onion
- 1 whole Yellow Pepper
- 1 whole Red Pepper
- 1 whole Green Pepper
- 1 jar (small 4 Oz. Jar) Pimentos
- ¼ cups Olive Oil
Preparation
Boil and cool the cider vinegar, water, salt, pepper, and sugar (you can use Splenda, if desired).
Rinse and drain the corn, pinto beans, and black-eyed peas.
Chop the red onion and yellow, red, and green peppers.
Mix all and add the pimentos and olive oil.
Mix and marinate overnight. Serve with tortilla chips.
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