Eating black eyed peas on New Years Day is supposed to bring good luck. I made this tasty salsa type dip as opposed to the traditional Hoppin’ John dish. This recipe is best made ahead of time so the flavors can all meld together.
Black Eyed Pea Salsa Recipe
Author: Renae
Recipe type: Appetizer
Ingredients
- (1) 15 oz. can Black Eyed Peas, rinsed and drained
- (1) can Ro-Tel, drained
- 2 Tablespoons Sugar
- ¼ cup Olive Oil
- 2 Cloves Garlic, minced
- 3 Tablespoons Balsamic Vinegar
- ¼ teaspoon Salt
- ½ Bunch Cilantro, chopped
Instructions
- In a large bowl combine rinsed black eyed peas and drained Ro-tel.
- In a separate bowl combine sugar, olive oil, garlic, balsamic vinegar and salt. Wisk together.
- Pour sauce mix over black eyed pea and Ro-tel mixture.
- Add chopped cilantro and mix until incorporated.
- Cover and refrigerate for at least six hours. Overnight is best.
Notes
* If you don't have Ro-tel, you can used Roma tomatoes, green onions and jalapeno. Ro-tel just makes this recipe super easy to throw together!
Make sure you check out my other easy recipes!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello
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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.
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