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Mangum’s Pottery Salad

Mangum’s Pottery Salad

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal
Course Salad

Ingredients

  • 1 15 oz. can Margaret Holmes Tiny Field Peas
  • 1 15 oz. can Margaret Holmes Seasoned Blackeye Peas
  • 1 15 oz. can Margaret Holmes Seasoned Black Beans
  • 2 11 oz. cans shoe peg corn
  • 1 2 oz. jar pimentos, drained and chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tbs. sugar

Instructions

  • Drain Margaret Holmes Tiny Field Peas, Seasoned Blackeye Peas and Seasoned Black Beans, along with the shoe peg corn. Rinse and drain again.
  • Transfer all vegetables to a large bowl, and add pimento, bell pepper, celery and onion. Mix well.
  • Mix together vinegar, oil and sugar in a small saucepan. Heat over medium heat until the sugar dissolves.
  • Pour vinegar mixture 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.