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Mangum’s Pottery Salad

Mangum’s Pottery Salad

Fresh, cold 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

Directions

  1. Drain Margaret Holmes Tiny Field Peas, Seasoned Blackeye Peas and Seasoned Black Beans, along with the shoe peg corn. Rinse and drain again.
  2. Transfer all vegetables to a large bowl, and add pimento, bell pepper, celery and onion. Mix well.
  3. Mix together vinegar, oil and sugar in a small saucepan. Heat over medium heat until the sugar dissolves.
  4. Pour vinegar mixture over vegetables and toss to coat thoroughly.
  5. Chill for at least 24 hours to allow flavors to blend. Will keep for 1 week in refrigerator.

This recipe uses the following products:

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