Thursday, April 28, 2011

Black-Eyed Pea and Corn Salsa

Anything with corn, beans and tomatoes is my kind of food.  I might argue that corn is the best vegetable on the planet. It makes everything taste and look better.  I saw this recipe from and had to try it.  I changed things a little bit and it turned out delicious.

Black-Eyed Pea and Corn Salsa
Serves: 12
Prep Time: 10 Minutes
Ready In: 8 Hours

1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups frozen corn
1/2 Cup chopped onion
1/2 Cup green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can petite diced tomatoes, drained
2 cloves of garlic
1 Cup Italian-style salad dressing

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green pepper, jalapeno peppers, tomatoes and garlic.  Season with Italian dressing and mix well.  Cover, and refrigerate overnight to blend flavors.   Serve with tortilla chips.

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