Black Eyed Pea Salsa makes a delicious dip, salad, or side. It’s full of flavor, easy to make, and healthy!
To stay current on what’s going on in my kitchen, you can follow me on
Pinterest, Facebook, Twitter, Instagram
As well, try this Black Eyed Pea Salsa in tacos and wraps to amp up the flavor and nutrients. Do you know what else? I also like it added to elbow macaroni for a pasta salad!
Furthermore, this recipe is great for game day, picnics, and church socials.
Black Eyed Pea Salsa
What’s in a name? This is basically the same recipe that is referred to as Texas Caviar, Mississippi Caviar, Black Eyed Pea Dip, and Cowboy Caviar. I have found all the recipes generally use almost the same ingredients with only the spices varying slightly. As well, some recipes take a short-cut method to the sauce and use Zesty Italian Salad Dressing. Instead, I use a homemade, light vinegar based sauce.
This recipe is also very close to my Black Bean Salsa. If you wish, you can substitute black beans for the black eyed peas in this recipe. I have also used chick peas for the black eyed peas, you may try the same if you like chick peas.
I cut down on the sugar used in my recipe, the original used too much oil and sugar. I prefer the tang of the vinegar shining through.
Details to create this Southern Charcuterie board is here.
Black Eyed Pea Salsa
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 15- ounce can black-eyed peas with or without jalapenos
- 15- ounce can shoepeg or whole kernel corn
- 2 medium green onions sliced thinly
- 1 pint cherry tomatoes quartered, or grape tomatoes
- 1 bunch cilantro chopped. I used about 1/2 cup. Adjust to your liking.
- ¼ teaspoon ground black pepper
- salt to taste I didn't think it needed salt, especially when serving with salty chips.
- ½ tablespoon minced garlic
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup granulated sugar you can use a sugar substitute, adjust amount to your liking
Instructions
- Microwave 1 minute. Allow to cool.
- Drain peas and corn.
- Mix cooled sauce, peas, corn, onions, tomatoes, cilantro, garlic, and pepper together. Taste and adjust seasonings and add salt if desired.
- Refrigerate until ready to serve.
- Serve with pita chips, corn chips, or tortilla chips.
- Keeps 2 days in the refrigerator in an airtight container.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday
Kathey says
Can you can this salsa with black eyed peas?
Paula says
I’m told it would need to be pressure canned which would in turn make the peas mushy.
Julie @ Back To My Southern Roots says
My dad loves black eyed peas. What a great recipe!
Anne White says
I did not see black beans in the recipe list. They are mentioned in the preparation list to drain. Do we use one can?
Paula says
oh gosh, let me correct that! Thank you and yes, one 15 oz can of black beans
Paula says
Oh Anne, I see what happened. This is the recipe for Black Eyed Pea Salsa. The salsa doesn’t have black beans. The Avocado Black Eyed Pea Salad does have black beans. That recipe is here> https://www.callmepmc.com/avocado-black-eyed-pea-salad/