Recipe by Sarah Chana
One of my kids eats almost no "real" food (he prefers candy to just about anything), but devours this like it is going out of style. It is a hit with adults too, and easy to make from ingredients I have in my pantry. Goes well with meats, BBQ, etc. This can stay well in the refrigerator for up to a week.
- 2 (15 ounce) cans corn
- 1 (15 ounce) can peas
- 1⁄2 cup pitted black olives, chopped
- 6 -8 dill pickles, chopped