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Black-eyed peas are widely grown in the south, and hence a familiar ingredient in many Southern dishes. It is associated with luck, and is traditionally eaten on New Year’s Day. If you are looking for a unique appetizer that is not only healthy and but also delicious and easy to make, black-eyed peas salsa is the perfect recipe. The flavor of the vinaigrette with the black-eyed peas will tantalize your taste buds. This is a fabulous appetizer for your cocktail or holiday party.
The following black-eyed peas salsa recipe is adapted from a dish served at Lulu’s. The recipe serves lots, which is great for the holidays when parties are in full swing, but you can also halve it. The black eyed peas salsa will be a big hit with your guests; I guarantee it. Enjoy!
Black-eyed Pea Salsa
3 (15-oz) cans black-eyed peas, rinsed and drained1 cup green bell pepper, diced
1 cup yellow bell pepper, diced
1 cup red bell pepper, diced
1 cup cherry tomatoes, quartered
1 cup red onion, diced
1 cup cilantro, finely chopped
½ cup extra virgin olive oil
¾ cup balsamic vinegar
¼ cup sugar
2 tsp salt
1 tsp freshly ground black pepper
1. In a large bowl, whisk the olive oil, balsamic vinegar, sugar, salt and black pepper. Set aside.
2. In large glass bowl, toss together the black eyed peas, all the bell peppers, cherry tomatoes, red onions and cilantro. Pour dressing over the black eyed peas mixture, and toss to combine. Transfer to plastic container, cover and refrigerate for at least 2 hours before serving.
3. Serve with tortilla chips.
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