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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 Anthony Family Favorites, 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:  
2-15 oz. cans black-eyed peas, drained
1-15 oz. whole kernel corn, drained
1-10 oz. Rotel tomatoes or any spicy canned tomatoes, chopped
1 Cup chopped red bell pepper
1 Cup chopped green bell pepper
1/4 Cup chopped fresh jalapeno pepper
1/2 Cup chopped yellow onion
1 4-oz. jar chopped pimientos, drained



Dressing:
1/2 Cup red wine vinegar
1 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. Dijon mustard
1/4 tsp. sugar
Pinch of dried oregano
1/2 Cup olive oil
1/2 Cup vegetable oil
Corn chips, for serving
Directions:
Directions:
In a large bowl, combine peas, com, Rotel tomatoes, green and jalapeno peppers, onion and pimientos. 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. Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time. Allow to come to room temperature before serving. Stir well. Serve with corn chips.
Personal Notes:
Personal Notes:
This is great for getting your black-eyed peas on New Year's Day.

 

 

 

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