My family likes to serve the leftovers the next day over steak salad!
1 can shoe peg corn
1 can black-eyed peas
1 small jar pimiento
1 medium white onion
1 green pepper
1/2 cup white wine vinegar
1/3 cup sugar
1/2 cup vegetable oil
2 1/2 tablespoons of Tiger Sauce
Salt & pepper to taste
1 ripe Avocado
No nutrition information available
Drain juices from the cans and jars. Chop onion and pepper and mix together with corn, peas and pimientos. Mix the white wine vinegar & sugar until sugar dissolves completely. Add the vegetable oil and Tiger Sauce (find it in the Tabasco section) and salt & pepper to taste.
Mix sauce with ingredients and let marinate for 2 hours. Slice an Avocado into chunks & add before serving. Enjoy with tortilla chips, as a side dish or on top of an enchilada.