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Black-Eyed Peas Black Bean Salsa

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Ingredients

Adjust Servings:
1 cup olive oil
1 cup granulated sugar
1/2 cup cider vinegar
1 (14 ounce) can black-eyed peas, drained
1 (6 ounce) can white shoepeg corn, drained
1 (14 ounce) can black beans, drained
1 (4 ounce) jar pimientos, drained
1 (14 ounce) can canned jalapeno slices, drained & chopped
1 cup celery, choppped
1 small red onion, chopped

Nutritional information

386.6
Calories
203 g
Calories From Fat
22.6 g
Total Fat
3.2 g
Saturated Fat
0 mg
Cholesterol
798.9 mg
Sodium
42 g
Carbs
6.7 g
Dietary Fiber
21.7 g
Sugars
6.5 g
Protein
207g
Serving Size

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Black-Eyed Peas Black Bean Salsa

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    Cuisine:

    I had one bite of a sweet black eyed pea salsa at a party months ago. I didn't get enough of a look at it to even know what was in in besides black beans, black eyed peas and that it was sweet. This was the closest recipe on the internet that I could find, so I made it. I made two changes to this recipe: used one fresh jalapeno instead of canned, and I halved the dressing. One cup of olive oil sounded like a lot, and I really didn't want to waste it by draining it off before serving it. With half of the dressing, there was still plenty of moisture and plenty of flavor, but no wasting in the end, because I didn't drain it at all. Everyone loved it and it will become a regular on our New Year menu. Thanks for a great recipe!

    • 40 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Black-Eyed Peas Black Bean Salsa, I got this recipe at a party It’s a recipe that has been passed a ton so I am not really sure of it’s orgin It’s really good, really sweet and really easy , I had one bite of a sweet black eyed pea salsa at a party months ago I didn’t get enough of a look at it to even know what was in in besides black beans, black eyed peas and that it was sweet This was the closest recipe on the internet that I could find, so I made it I made two changes to this recipe: used one fresh jalapeno instead of canned, and I halved the dressing One cup of olive oil sounded like a lot, and I really didn’t want to waste it by draining it off before serving it With half of the dressing, there was still plenty of moisture and plenty of flavor, but no wasting in the end, because I didn’t drain it at all Everyone loved it and it will become a regular on our New Year menu Thanks for a great recipe!, I had one bite of a sweet black eyed pea salsa at a party months ago I didn’t get enough of a look at it to even know what was in in besides black beans, black eyed peas and that it was sweet This was the closest recipe on the internet that I could find, so I made it I made two changes to this recipe: used one fresh jalapeno instead of canned, and I halved the dressing One cup of olive oil sounded like a lot, and I really didn’t want to waste it by draining it off before serving it With half of the dressing, there was still plenty of moisture and plenty of flavor, but no wasting in the end, because I didn’t drain it at all Everyone loved it and it will become a regular on our New Year menu Thanks for a great recipe!


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    Steps

    1
    Done

    Combine Olive Oil, Granulated Sugar and Cider Vinegar in a Small Saucepan. Simmer Until All Sugar Is Dissolved.

    2
    Done

    in a Large Bowl, Combine the Remaining Ingredients.

    3
    Done

    Pour Liquid Mixture Over Bean Mixture.

    4
    Done

    Refrigerate For 24 Hours.

    5
    Done

    Drain Before Serving. (use a Spoon With Holes and Scoop Out).

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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