Black Eye Peas and Corn Salsa

Chef Linda

Ingredients

1 can (15.8 oz.) black eyed peas
2 cups frozen corn kernels
2 ribs celery, chopped
1 jar (2 oz.) pimentos
1/2 teaspoon cayenne pepper
1/2 green pepper, diced
1 plum tomato, diced
1 jalapeno pepper, cleaned, deseeded and finely diced
2 Tablespoons rice wine vinegar (great on salads)
2 Tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
2 cloves garlic, mashed

Directions:

Combine all ingredients and toss well. Cover and allow to set in refrigerator for at least 4 hours to blend flavors.

Use as a salad, relish or topping for meats! Enjoy!

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