Blackeye Pea Salsa Recipe - Bush’s Best
 
 

Blackeye Pea Salsa

Recipe Submitted By: BUSH’S® Beans   Photo By: BUSH’S® Beans
Write a Review | Read Reviews (1)
This simple salsa is chock full of colorful veggies and is perfect with your favorite tortilla chips.
 
  • Prep: 15 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 30 Minutes
 
8
 
 
  • 2 (15.8 ounce) cans BUSH’S® Blackeye Peas, drained
    •
  • 1 (10 ounce) can diced tomatoes, drained
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  • 1 (10 ounce) can corn, drained or 1 cup frozen corn, thawed
    •
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 to 3 tablespoons jalapeno pepper, seeded and chopped
    •
  • 1/4 cup onion, chopped
  • 1 (4 ounce) jar pimentos, drained and chopped
  • tortilla chips
    •
  • Dressing:
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  • 1/2 cup red wine vinegar
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  • 1 tablespoon balsamic vinegar
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  • 1 teaspoon salt
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  • 1/2 teaspoon freshly ground black pepper
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  • 1 tablespoon Dijon mustard
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  • 1/4 teaspoon sugar
    •
  • pinch of dried oregano
    •
  • 1/2 cup olive oil
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  • 1/2 cup vegetable oil
    •
 
  1. Combine peas, tomatoes, corn, red, green and jalapeno peppers, onion and pimentos in a large bowl. Set aside.
  2. In a jar with a tight-fitting lid, combine vinegars, salt, black pepper, mustard, sugar, oregano, and oils. Shake until well blended.
  3. Pour dressing over bowl mixture; toss gently until well combined. Cover and refrigerate until ready to serve.
  4. Serve with tortilla chips or as a topping for grilled pork or fish.
Nutrition Information
 
 
More Reviews (1)
Reviewed By: Bill
One of the best dips ever. Served at a party and everyone wanted the recipe.