One can of Shoe Peg Corn, drained
One Can of Black Bean, drained
and 2 cups of Black Eye Peas or 1 can, drained
One red bell pepper diced
1/2 a jalapeno or 1 if you like a little more bite
3-4 Scallions (green onion) sliced
1/2 cup balsamic vinegar
1/2 cup zesty Italian dressing
Mix beans and veggies in a medium bowl. Combine balsamic and Italian dressing and slowly add to beans while mixing. Taste as you go along. Too much can leave it soupy.
Season with salt and pepper. Allow to rest for about an hour. Mix again and serve cold or room temperature.
I would like to thank my mother in law, Lucille, for this delicious recipe. She likes to eat hers like a salsa, while I like mine as a side salad. Either way when you mix these beans and veggies with a little dressing and some love, you too will say, when it comes to a prosperous salad or salsa there is Nunn better.
Recipe: Country caviar
Richard's favorite recipe from his mother-in-law
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