Black Eyed Pea Salsa

This recipe is an easy and delicious way to get your black eyed peas in for the new year. Serve this hot, room temperature or cold - it's good to the last scoop! 

Black Eyed Pea Salsa
1 bag frozen corn, defrosted
1 red bell pepper, chopped
1 jalapeño, seeded & diced
1/4 red onion, chopped
1 15-ounce can black eyed peas, rinsed and drained
2 tbsp olive oil
1 lime, juiced
1/2 cup fresh cilantro, chopped
salt, pepper and red pepper flake to taste

1. Heat a large skillet over medium heat. Add the olive oil, corn, bell pepper, jalapeño, and sauté for about 4-5 minutes until the vegetables are just cooked. Remove from the heat and set aside.
2. In a large bowl combine the sautéed vegetables, red onion and black eyed peas. Gently mix.
3. Juice the lime over the vegetable mixture and stir in the chopped cilantro and toss to combine.
4. Season with salt, pepper and red pepper flake. Serve.

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