Wednesday, August 19, 2009
A Perfect Lunch
This is a big slice of Brandywine tomato topped with Kynda's new recipe that she found at a party. It is delicious if you like the garden stuff.
chop up a green, yellow, orange, and red pepper and some onion to taste.
Depending on how big your peppers were and how many you want, add one or two cans of drained navy beans, black-eyed peas, or whatever other bean/pea combo you want.
My peppers were really small and I think two cans were too many. Next time I think I'll just add one. But I don't think it really matters, just add whatever you think you'll like. At the party, she used one can of black eyed peas and one can of navy beans.
Marinate overnight in 1 cup of vegetable oil, 1/2 cup sugar, and 1/2 cup apple cider vinegar. Drain and keep in the fridge. She served it with chips as a dip. I liked it in a bowl as a salad.
And I liked it on the big old tomato. Also I added about a teaspoon of celery seed to mine, just because I like celery seed with the vinegar and sugar mixture.