Easy Canned Bean Salad and Half Homemade Spoonbread

Everyone one the planet should have this recipe on hand for lazy weekends. Spoonbread is essentially cornbread with a bunch of egg.

It has everything going for it. It's simple, easy, and really really good for you. Leftovers with eggs in the morning is sheer heaven.

Drain all of the juice from the cans together and use it for the spoonbread.

Canned Bean Salad
1 can of black beans - drained
1 can of black eye peas - drained
1 can of white shoepeg corn ( I like Mitchell's) - drained
1 med. onion - chopped fine
3 stalks celery - chopped fine
1 red pepper - chopped fine
1 small can jalapenos (optional) - drained
1 small jar pimentos (optional) - drained

Sauce:
1/2 cup of cider vinegar
1/2 cup of vegetable oil
1/2 cup of sugar

Boil until sugar dissolves, let cool for a couple of minutes, pour over ingredients above.

Spoonbread
1/2 cup butter - melted
1 can creamed corn
1 cup bean juice (above)
1 package corn bread mix
1 cup sour cream
4 eggs

Mix first five items together and add eggs, one at a time. Pour into greased pan or skillet and bake uncovered on 350 for 45 minutes to an hour. Test the center with a knife for doneness, Do not overbake.