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    Home » Recipes » Appetizers » Black-Eyed Pea Salsa

    By Amy · Published: Dec 27, 2019 · Updated: Dec 27, 2019 · This post may contain affiliate links. Please read my disclosure policy 1 Comment

    Black-Eyed Pea Salsa

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    This easy Black-Eyed Pea Salsa is a colorful and delicious appetizer that can easily be prepared ahead of time.

    Overhead view of Black-Eyed Pea Salsa in a white bowl with tortilla chips

    This is a good base recipe and is easily adjustable to your own personal taste.  It’s a perfect appetizer any time of the year, but I especially love it for New Year’s (got to have those black-eyed peas for prosperity, right?!).

    Black-eyed pea salsa in a white bowl on a white plate with tortilla chips

    Ways to Customize Black-Eyed Pea Salsa

    There are so many ways to adapt this recipe to your personal preference!  Substitute or add the following (be sure to adjust dressing amount if adding ingredients):

    • Canned sweet corn (drained)
    • Chopped avocado (be sure to add just before serving so it doesn’t brown)
    • Canned black beans (rinsed and drained)
    • Use red onion and/or green onions instead of yellow onion

    Other names I’ve heard this recipe called are Cowboy Caviar and Texas Caviar but I’ve always thought of it as a salsa.  Whatever you choose to call it, it’s refreshingly delicious!

    How Far In Advance Can I Make This?

    This recipe is best when served within 24 hours (store in an airtight container in the refrigerator).

    Overhead view of black-eyed pea salsa in a round white bowl beside tortilla chips

    Enjoy!

    More Refreshing Appetizers You’ll Love

    • Pico de Gallo
    • Black Bean Salsa
    • Avocado, Corn and Tomato Salsa
    Print
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    Black-eyed pea salsa in a white bowl on a white plate with tortilla chips

    Black-Eyed Pea Salsa


    • Author: Amy @ The Blond Cook
    • Total Time: 20 minutes
    • Yield: Approximately 7 cups
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    Description

    An easy, colorful and delicious appetizer that can easily be made in advance.


    Ingredients

    For the Salsa:

    • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained well
    • 1 jalapeno, seeded and chopped (about 3 tablespoons)
    • 1 medium green bell pepper, seeded and chopped (about 1 cup)
    • 1 cup chopped yellow onion
    • 2 cups seeded and diced Roma tomatoes
    • 1/4 cup packed chopped fresh cilantro

    For the Dressing/Vinaigrette:

    • 2 tablespoons olive oil
    • 1/4 cup red wine vinegar
    • 1 tablespoon minced fresh garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon granulated sugar

    Instructions

    1. Combine black-eyed peas, jalapeno, bell pepper, onion, tomatoes and cilantro in a large bowl by gently stirring.
    2. Prepare the dressing by whisking together olive oil, vinegar, garlic, salt, pepper and sugar in a small bowl.  Drizzle over black-eyed pea mixture and stir gently to coat.  Season with additional salt and pepper, to taste (if desired).

    Notes

    • Store in an airtight container for up to 24 hours before serving.
    • Prep Time: 20 minutes
    • Category: Appetizer
    • Cuisine: Tex-Mex

    Keywords: black-eyed pea salsa

    Black-Eyed Pea Salsa in a white bowl beside tortilla chips. Overlay text at top of image.

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    1. Cassandra Ellis says

      July 01, 2020 at 11:47 am

      This is an awesome dish. I’ve made it several times. You can also use Italian salad dressing. Best eaten the next day. Delicious!!!

      Reply

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