Black-eyed Pea Dip

I think this can be used as a dip or a salad, really. It is very good on tortilla chips.



Printable Recipe

Ingredients:

• 2(15 oz) cans black-eyed peas, drained
• 1 (15 oz) can whole kernel corn, drained
• 1 (10 oz) can spicy canned tomatoes, chopped
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2-3 T chopped fresh jalapeño
• 1/4 cup chopped yellow onion
• 1 (4 oz) jar chopped pimentos, drained
• Corn or tortilla chips for serving

For the dressing:

• 1/2 cup red wine vinegar
• 1 T balsamic vinegar
• 1 t salt
• 1/2 t fresh ground pepper
• 1 T Dijon mustard
• 1/4 t sugar
• Pinch dried oregano
• 1/2 cup olive oil
• 1/2 cup vegetable oil

1. In a large bowl, combine the peas, corn, tomatoes, red, green and jalapeño peppers, onion and pimentos.

2. In a container with a lid (a jar works well), combine the wine, balsamic vinegar, salt, pepper, mustard, sugar, oregano, and oils. Shake well.

3. Add dressing into pea mixture and stir gently. Refrigerate over night before serving