Black Eyed Pea Salsa
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Black Eyed Pea Salsa makes a delicious dip, salad, or side. It’s full of flavor, easy to make, and healthy! This Mississippi caviar made with beans, tomatoes, corn, and green onions with a salad dressing that comes together in minutes and develops more flavor as it sits in the fridge. Make this for picnics, parties, or potlucks.
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. It’s a simple dressing to make.
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
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Ingredients
- 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 fresh cilantro chopped. I used about 1/2 cup. Adjust to your liking.
- ¼ teaspoon black pepper
- salt I didn’t think it needed salt, especially when serving with salty chips.
- ½ tablespoon garlic clove
- 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
- In a microwave-safe bowl, stir together vinegar, oil, and sugar.
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can you can this salsa with black eyed peas?
I’m told it would need to be pressure canned which would in turn make the peas mushy.
My dad loves black eyed peas. What a great recipe!
I did not see black beans in the recipe list. They are mentioned in the preparation list to drain. Do we use one can?
oh gosh, let me correct that! Thank you and yes, one 15 oz can of black beans
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/