Black eyed pea salsa….

This maybe the perfect summer item to bring to a picnic or pool party. It is so fresh and goes well with a summer beverage. I love it with chips or on top of blackened fish or chicken tacos. This recipes makes a large batch so be sure to share with friends.

Be sure to get unseasoned black eyed peas. You may need to check the organic isle.

Mix 2 tablespoons of water and 2 tablespoons of seasoned rice wine vinegar with a tablespoon of sugar in a small bowl and set aside to dissolve.

Rinse two cans of unseasoned black eyed peas and place in a large bowl with lid.

Take kernels off 3 ears of cooked corn. Or use a half bag of frozen sweet corn. Add to bowl with peas.

Do this if you have a bundt pan.
Or this if you don’t have a bundt pan.

Finely chop the following and add to bowl- 1/4-1/2 a red onion. 3 jalapeños- remove seeds and ribs with gloves 2-3 small stalks of celery 1 red pepper

Mix all in bowl with liquid and cilantro Add salt to taste

Let chill in refrigerator for at least 4 hours

So tasty on top of chicken tacos.

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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