- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 10 servings
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.
