Super Easy And Spicy Black Eyed Pea And Corn Salsa Recipes

Steps:

• Add the first 5 ingredinets in a bowl and mix well.
• Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
• It is best chilled for a few hours before serving.
• Serve with tortilla chips for scooping. I like baked Scoops.

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Steps:

• Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
• Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
• Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Steps:

• Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

Steps:

• Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
• Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Steps:

• Open the black eyed peas and pour into a colander in the sink.
• Rinse with cold water until free from brine.
• Leave in colander to completely dry.
• Place remaining vegetables and herbs in a mixing bowl.
• Add black eyed peas and corn and mix gently.
• To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
• Pour dressing over mixture and stir with a rubber spatula.
• Store salsa in a covered container.
• Refrigerate and serve chilled.
• Can be prepared 1 day in advance.