Black-Eyed Pea Dip

Total Time:
15 min
Prep:
15 min

Yield:
10 servings
Level:
Easy

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
  • In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.

  • 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.

  • Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.


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    This recipe is featured in:

    The Best Kwanzaa Recipes