Black-Eyed Pea Dip
Sara Knox
ingredients
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
- Dressing:
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil
directions
- 1
In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
- 2
In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.
- 3
Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.
Source: Sara Knox
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