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!
