Black Eye Pea Salsa has been one of my family's favorite dips for over a decade. I absolutely love it and could easily eat half of the bowl in one sitting. I made it a few weekends ago as an appetizer for watching college football. Mike tried Black Eye Pea Salsa years ago and didn't like it. Needless to say, he was skeptical of it this go-around. A recap of our taste testing is funny...
Mike: "What are you making?"
Lauren: "Black Eye Pea Salsa. You tried it a few years ago and didn't like it."
Mike: "And you're making it for the football party tonight?"
Lauren: "Just try it."
Mike (while shoveling chip and dip into his mouth): "Hmmm."
Lauren: "You don't like it? Is it bad?"
Mike (with a huge smirk on his face): "Nope, I didn't like it. (insert dramatic pause here) No, it's really good."
(We both sample the dip, assuring, of course, that it's edible for others)
Mike: "I'm so glad my taste buds changed. It's addicting. Okay, just one more chip for the both of us, then we have to put it away until tonight."
The dip made it to the party and it was delicious and enjoyed by all!
Black Eye Pea Salsa
Ingredients:
·2 cans black eye peas, drained
·2 cans Rotel tomatoes and green chilies, drained
·1 can shoepeg corn, drained
·1 green pepper, chopped
·1 bunch green onions, chopped
·Olive oil
·Italian dressing
Directions:
Mix ingredients in a large bowl. Using a 2:1 ratio (Italian dressing to olive oil), add enough liquid to coat the vegetables. Taste frequently and adjust liquids as necessary. Serve with tortilla chips.
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