Ingredients
10 lb. shoe peg corn
2-3 cans black eyed peas, rinsed and drained
6 C diced bell pepper
1 C finely diced celery
2-4 C diced red or green onion
½ C fresh parsley
oil
white vinegar
corn syrup
dry mustard
salt & pepper
Directions
- Mix all vegetables together and place into cambro food storage container.
- Mix enough dressing to cover vegetables.
- Marinate overnight in refrigerator.
- (If using sugar, use ratio 2-2-1 ratio of sugar-vinegar-oil, and heat the vinegar and sugar to dissolve; then add the oil and vegetables.)