1 can black-eyed peas (rinsed & drained)
\n1 can white corn (drained)
\n1 large red pepper, cut small
\n1 medium onion, cut small (I use sweet or white)
\n1 4oz jar pimento (drained)
\n2 avocados, cut small (do not add until you are about to serve)<\/p>\n

Mix all ingredients above (except avocados) and place in a container with a lid. Then make the dressing.<\/p>\n

Dressing:<\/strong><\/h4>\n

3\/4 cup sugar
\n3\/4 cup apple cider vinegar
\n3\/4 cup of olive oil
\n1 tablespoon of Tiger Sauce
\nsalt & pepper to taste (I start with a teaspoon of each)<\/p>\n

Pour the dressing over veggies and marinate in the refrigerator for several hours or overnight.<\/p>\n

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Before serving:<\/strong><\/h4>\n

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• Drain oil marinade and discard.\n
  \n
  • Make sure you drain well, or oil will collect on the bottom when serving.<\/li>\n<\/ul>\n<\/li>\n
  • Cut up avocados just before serving, and add to vegetables.<\/li>\n
  • Serve with corn chips or pita bread.<\/li>\n<\/ul>\n

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    Padilly Tips:<\/strong><\/h4>\n

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    • I prefer to\u00a0marinate overnight.<\/li>\n
    • If you want to munch on this during the week, skip the avocados.<\/li>\n
    • There is a lot of marinade drained from this dish, and it seems like a waste. For some, it will be hard to throw away and could be stored as a \u201csweet\u201d dressing (too sweet for me).\n
      \n
      • To cut down on the marinade waste, I have made this dish several times using 1\/2 cup, instead of 3\/4 cups listed above, but keep the Tiger Sauce measurement the same. I have not noticed any change in flavor using the 1\/2 cup measure (as long as you have a container that allows the marinade to cover all ingredients).<\/li>\n
      • I have also made this with a Stevia blend, and I can’t tell the difference in flavor.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

        PIN IT FOR LATER<\/strong><\/p>\n

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