Black Eyed Pea Salsa

12.23.2015

Black Eyed Pea Salsa | Cooking Classy

With New Years Eve just around the corner you’re going to want all the dip and appetizer recipes you can find! Really all you need is a big bowl of this Black Eyed Pea Salsa, a few bags of corn tortilla chips, some good drinks, and some of those incredibly annoying party whistlers and you are set! This salsa would also be a perfect snack to keep guests happy between meals on Christmas. I absolutely love this salsa, it’s so flavorful and it’s also incredibly filling. You’ll can find many different variations of it online, many of which use a zesty Italian dressing in place of the homemade version. I went with a homemade dressing because homemade is always best, right? It’s so easy to mix together there’s not really any point in cheating and using the store bought stuff anyway. Plus I wanted to stick with more Mexican/Southwestern flavors so I didn’t add in other herbs and flavors you find in Italian dressing.

Try this salsa soon! Once you do you’ll be hooked! This is one of my favorite salsas and it’s perfect for any get together or party! Enjoy and Happy Holidays!

Black Eyed Pea Salsa | Cooking ClassyBlack Eyed Pea Salsa | Cooking ClassyBlack Eyed Pea Salsa | Cooking Classy

Black Eyed Pea Salsa

Yield: About 10 servings

Black Eyed Pea Salsa

Ingredients

    Dressing
  • 1/4 cup + 2 Tbsp olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper (about 1/2 tsp of each)
  • Salsa
  • 2 (14.5 oz) cans black eyed peas, drained and rinsed
  • 3 cups (18 oz) diced roma tomatoes
  • 2 cups frozen corn, thawed under warm water
  • 1 extra-large or 2 small firm but ripe avocados, peeled, cored and diced
  • 2/3 cup chopped red onion (dice small), run under water to remove harsh bite and drain
  • 1/2 cup sliced green onions
  • 1/2 cup chopped cilantro
  • Tortilla chips, for serving

Directions

  • In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
  • Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat. Preferably let rest in refrigerator 30 minutes then toss once more just before serving. Serve with tortilla chips.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/black-eyed-pea-salsa/

12 comments

  • Roxana: I love how bright and colorful this salsa is, and staring at it is making me SO hungry right now! :D December 23, 2015 at 3:34pm Reply

  • Liz: Sounds really nice. Merry Christmas! December 24, 2015 at 5:16am Reply

  • Shirley: Regarding the black eyed pea salsa…..do I drain and rinse the 2 cans of black eyed peas. or leave them undrained? Thanks for the interesting sounding recipe. December 24, 2015 at 8:27am Reply

    • Jaclyn: Yes drain and rinse them :). Sorry I didn’t list it! December 24, 2015 at 9:11pm Reply

  • GG: I am going to make this dish for a get together with dome friends next week. I enjoy using recipes from this website….I am making those tasty 1 hour dinner rolls tomorrow! Merry Christmas December 24, 2015 at 5:15pm Reply

    • Jaclyn: I hope you love it! I’m happy to hear you’ve enjoyed my site :)! Merry Christmas to you! December 24, 2015 at 9:19pm Reply

  • Shanti: awesomeness. shared on Facebook. appreciate your great recipes ♡ December 30, 2015 at 8:24am Reply

  • Sarah: This looks so good, and I’m planning to make it for New Year’s Day. We will be traveling, so do you think it would be okay to mix everything but the avocados with the dressing several hours ahead of time, and then just add the avocados right before we eat it? December 31, 2015 at 11:11am Reply

    • Jaclyn: Yes that should be just fine I hope you love it! December 31, 2015 at 10:19pm Reply

  • stacie: They didn’t have canned black eyed peas at my grocery store :( I had to get dried. Planning on soaking overnight…anything else you can think of that I should do? December 31, 2015 at 2:01pm Reply

    • Jaclyn: I would soak them overnight but then also cook them until soft. You could also use black beans as a sub. Hope you love it! December 31, 2015 at 10:18pm Reply

  • Lisa: This is amazing! I used frozen peas but sautéed them in all purpose kroger seasoning and a table spoon of bacon grease from fresh bacon. January 1, 2016 at 3:05pm Reply

Add your comment:

Copyright 2017 Cooking Classy
Design by cre8d