Black Eyed Pea Salsa makes a delicious dip, salad, or side. It’s full of flavor, easy to make, and healthy!
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
- 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 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
- 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.