This spicy southern twist on salsa features black-eyed peas and Vadalia onion. It’s full of fresh ingredients, so you know it’s good for you . You can add more jalapeno if you like a spicier spread, or use less if you prefer it milder. This recipe makes a gracious plenty, but it goes quickly.
Ingredients
2cupscooked black-eyed peas, I used 2 cans of Bush’s Black Eyed Peas
2cupscooked fresh or frozen and thawed corn kernels
2medium fresh tomatoes, chopped
1medium green bell pepper, chopped (I used a red bell pepper)
½medium Vadalia or other sweet onion, chopped
1jalapeño pepper, or to taste, seeded and finely chopped
1garlic clove, minced
1tsp.chopped fresh oregano or 1/2 tsp. dried
1tsp.chopped fresh basil, or 1/2 tsp. dried
2Tbsp.olive oil
Instructions
In a large bowl, combine the peas (beans), corn, tomatoes, bell pepper, onion, jalapeño, garlic, oregano, basil, and oil.
To serve, use a slotted spoon to transfer the mixture to a serving bowl, discarding the excess liquid.