Recipe courtesy of Paula Deen

Black-Eyed Pea Dip

Name: Black-Eyed Pea Dip
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
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; 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

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 10 servings

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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.