What’s For Dinner?
(First star is lowest, fourth star is highest)
What Can I Bring?
Perfect for: Neighborhood and family gatherings
Make and take: Assemble in a plastic container the night before and chill. Grab and go.
Made famous by: Gail D'Azino of Decatur, who got the recipe from friend Tracey Rutherford of Atlanta. Whenever she serves it, guests "just hover around and circle the bowl, " D'Azino said.
With the smaller quantity of sugar, this veggie medley tastes mildly Tex-Mex. With the larger quantity of sugar, the flavor is reminiscent of chow-chow, the sweet-hot Southern relish. Either way, the results are deliciously addictive.
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 12
2 (15-ounce) cans black-eyed peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, cut into small dice
2 red bell peppers, cut into small dice
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
Chill at least 1 hour or overnight, stirring occasionally, to allow flavors to blend. Serve with corn chips.