Black-Eyed Pea Salsa

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

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?!).

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).

Enjoy!

More Refreshing Appetizers You’ll Love

• Pico de Gallo
• Black Bean Salsa
• Avocado, Corn and Tomato Salsa

Black-Eyed Pea Salsa

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• Author: Amy @ The Blond Cook
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: Approximately 7 cups 1x

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Description

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

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Ingredients

Scale 1x2x3x

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

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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.

• Category: Appetizer
• Cuisine: Tex-Mex

Keywords: black-eyed pea salsa