Today’s recipe is one of my favorite appetizers – Black-Eyed Peas Sweet Corn Salsa, aka, BEST-EVER BEAN & CORN SALSA
This awesome salsa recipe was shared with me years ago from friend visiting from Maryland. Since then it’s become a year round favorite. It’s so simple to make, so darn good – addictive. You might skip the tortilla chips and dig in with a spoon – it’s that good.
WHAT YOU NEED
Canned black-eyed peas, can of sweet corn, green onion, feta, apple cider vinegar, olive oil and sugar.
HOW TO MAKE
In a medium size bowl, add black-eyed peas, corn, feta and green onion. Next, mix vinegar, oil and sugar together in a small bowl or measuring cup. Pour vinegar & oil mixture over the corn & black-eyed peas mixture and toss together, coating well. Place in fridge for 30 minutes. Enjoy with your favorite chips or crackers! *Fresh cracked black pepper is a yummy addition to this recipe.
You might want to double the recipe!
PINNABLE IMAGE
- 1 can Black-Eyed Peas (15 oz. can – drained & rinsed)
- 1 can whole Kernel Sweet Corn (15 oz. can – drained)
- 6 Green Onions – chopped
- 4 oz. container Feta (crumbled)
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1/4 cup Sugar
- cracked pepper (optional)
Directions
In a medium size bowl, add black-eyed peas, corn, feta and green onion. Next, mix vinegar, oil and sugar together in a small bowl or measuring cup. Pour vinegar & oil mixture over the corn & black-eyed peas mixture and toss together, coating well. Place in fridge for 30 minutes. Enjoy with your favorite chips or crackers! *Fresh cracked black pepper is a yummy addition to this recipe.
Thanks so much for stopping by!
Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.