Black Eyed Pea Salsa

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I have known this recipe to be called LA Caviar (Lower-Alabama Caviar), Cowboy Caviar, and Black-Eyed Pea Salsa. I have decided to simplify things and just call it what it is, Black-Eyed Pea Salsa, and give you the easiest way to make it.

This recipe means a lot to me because:

1. I love black-eyed peas. They are significant to my culture and my childhood.

2. Every single time I make it it’s a huge hit. I have not met one person who doesn’t like this salsa.

Not only is this recipe full of flavor and texture it’s perfect for spring and summer cookouts. Black-eyed pea salsa is really one step away from being a salad all on its own. It’s totally a side dish. And, because it’s not mayonnaise-based, it can sit out at your cookout for up to 2 hours without going bad. It’s also excellent on fish, between fried green tomatoes, and by the spoonful. My favorite way to eat this is with tortilla chips. Just like salsa!

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Black Eyed-Pea Salsa

I have known this recipe to be called LA Caviar (Lower-Alabama Caviar), Cowboy Caviar, and Black-Eyed Pea Salsa. I have decided to simplify things and just call it what it is, Black-Eyed Pea Salsa, and give you the easiest way to make it.

Ingredients

Black Eyed-Pea Salsa

• 1 can of plain black eyed-peas, rinsed and drained
• 3 bell peppers, finely diced (You can use any combo you’d like as long as it’s 3 different colors.)
• 1 red onion, finely diced
• 1 cup grape or cherry tomatoes, quartered
• 1/2 cup flat-leaf parsley, minced
• 1/4 cup balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Place black eyed-peas, peppers, onion, tomatoes, and parsley in a large bowl. Using a small whisk or a fork, combine vinegar, oil, seasoning, and sugar into a small bowl.
2. Pour the balsamic vinegar mixture over peas and veggies and toss lightly until combined. Do not over mix in order to avoid mashing peas and tomatoes.
3. Salsa can be served right away or chilled in the refrigerator until ready to serve.

Notes:

You can also make these spicy by adding 1/4 cup of hot sauce and 1/2 tsp cayenne pepper to the sauce mixture!

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