Black-Eyed Pea Salsa / Relish
Call it a relish....call it a dip....call it a salsa...or call it a side dish...I call it delicious! A friend of mine got this recipe from "The Pioneer Woman cooks" website, but I've changed a few things and added some of my own stuff. Even if you don't like Black-Eyed Peas, you'll like this! Even my little girl gobbles it up when I make it.
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INGREDIENTS
Nutrition- 1⁄3cup olive oil
- 1⁄3cup white vinegar
- 1teaspoon brown mustard
- 2 1⁄2tablespoons sugar
- 1teaspoon celery seed
- 1teaspoon salt
- 1⁄4
- 4
- 3
- 1
- 1
- 1jalapeno (optional)
-
- 2
- 8
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DIRECTIONS
- 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
- 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
- 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
- 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
- I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!
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