Our Recipe for Black-Eyed Pea Salsa
Our Recipe for Black-Eyed Pea Salsa
New Year’s may be over, but there’s still plenty of time to enjoy this recipe for a little health and prosperity. Black-eyed pea salsa is our take on a time-honored recipe. Eating black-eyed peas on New Year’s Day is said to bring about luck for the new year. Also, tradition states that you should eat one pea for each day of the year. Can you eat 365 black-eyed peas? To make it a little more exciting, we’ve turned it into salsa for a recipe you can enjoy all year long. Read on below to learn how to make this delicious black-eyed pea salsa.
Black-Eyed Pea Salsa
Yields 10 servings
INGREDIENTS:
For the salsa:
- 2 cans (14.5 oz each) black-eyed peas
- 1 lb tomatoes, diced (about 3 cups)
- 1 & 1/2 cups thawed frozen corn
- 1 cup diced green bell pepper
- 1/2 cup chopped red onion
- 1/3 cup chopped cilantro
- Tortilla chips for serving
For the dressing:
- 1/4 cup + 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp fresh lime juice
- 2 tsp honey
- 1 & 1/2 tsp minced garlic
- 1 tsp dried Mexican oregano
- Salt and black pepper, to taste
How-to:
- Rinse and drain the black eyed peas and set aside. They should be rinsed thoroughly enough that the water runs clear.
- Chop your red onions and add them to a small bowl. Cover with water and soak for 15 minutes to remove acidity.
- While the onions soak, mix together olive oil, red wine vinegar, lemon juice, honey, garlic, and oregano in a large bowl. Taste and season with salt and pepper if desired.
- Add all salsa ingredients to a separate bowl.
- Pour the dressing on top and toss to evenly coat. Chill in the fridge for at least 30 minutes to allow your salsa to rest.
- Our recommendation: top off your taco bowl with some black-eyed pea salsa and enjoy with some chips and guacamole and a margarita. Enjoy!
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