Tgi Friday's Black Eyed Pea & Corn Salsa
This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.
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INGREDIENTS
NutritionVegetable Mixture
- 2(15 ounce) cans black-eyed peas
- 2(15 ounce) cans canned corn niblets
- 1cup diced celery
- 1cup diced red bell pepper
- 1⁄3cup diced white onion
- 3tablespoons fresh cilantro
- 1tablespoon minced seedless jalapeno pepper
Dressing
- 2tablespoons olive oil
- 2tablespoons red wine vinegar
- 2tablespoons honey
- 3⁄4teaspoon salt
- 1⁄2teaspoon black pepper
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DIRECTIONS
- Open the black eyed peas and pour into a colander in the sink.
- Rinse with cold water until free from brine.
- Leave in colander to completely dry.
- Place remaining vegetables and herbs in a mixing bowl.
- Add black eyed peas and corn and mix gently.
- To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
- Pour dressing over mixture and stir with a rubber spatula.
- Store salsa in a covered container.
- Refrigerate and serve chilled.
- Can be prepared 1 day in advance.
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