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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Black-Eyed Pea Dip Recipe

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This recipe for Black-Eyed Pea Dip is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 150z. cans black-eyed peas drained 1 15oz. can whole kernel corn drained 110oz. canned spicy tomatoes, chopped 1c. chopped red bell pepper 1c. chopped green bell pepper 1/4 c. chopped jalapeno pepper 1 4oz. jar pimentos drained 1/2 c. chopped yellow onion Dressing: 1/2c. red wine vinegar 1T. balsalmic vinegar 1tsp. salt 1/2tsp. pepper 1T. Dijon mustard 1/4 tsp. sugar Pinch of oregano 1/2 c. olive oil 1/2 c. vegetable oil
Directions:
Directions:
In a large bowl, combine the black-eyed peas, corn, red, green, and jalapeno peppers, onion,and pimentos. In a container with a tight fitting lid combine the wine and balsalmic vinegars, salt, pepper, mustard,sugar,oregano,and the olive and vegetable oils. Shake until the ingredients are blended. Add the dressing to the pea mixture and sir thoroughly, Cover and refrigerate until serving time. Stir well. Serve with corn chips
Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
I like to serve on New Year's as dip or as side dish to dinner.

 

 

 

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