15-ounce canblack-eyed peaswith or without jalapenos
15-ounce canshoepeg or whole kernel corn
2mediumgreen onionssliced thinly
1pintcherry tomatoesquartered, or grape tomatoes
1bunchcilantrochopped. I used about 1/2 cup. Adjust to your liking.
¼teaspoonground black pepper
salt to tasteI didn't think it needed salt, especially when serving with salty chips.
⅓cupapple cider vinegar
¼cupgranulated sugaryou 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.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.