Black Eyed Pea Dip
This is a great recipe to make when you are in a hurry. Everything comes together quickly. Serve with tortilla chips for scooping!
Servings: 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
For the 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
Instructions
- 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. (I blended mine in a blender. I added all of the ingredients except for the oil and blended well. Then, with the blender running, I slowly drizzled in the oil so that an emulsion would be formed. Making the dressing this way in the blender will keep the oil from separating from the rest of the ingredients.)
- Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time, at least 1 hour.
- Serve with tortilla chips for dipping.
Notes
Source: Food Network