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Southern Salsa




Source of Recipe


THE WEB


List of Ingredients




2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (15 ounces each) white shoepeg corn, rinsed and drained
1 medium red onion, cut into small dice
2 red bell peppers, cut into small dice
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar


Recipe



In a non-reactive bowl or plastic storage container, combine the peas, corn, red onion and red bell pepper. In a small microwavable bowl, combine vinegar, oil and sugar. Heat on high, removing and stirring every 30 seconds, until sugar is dissolved, 1 to 2 minutes. Pour the liquid over the vegetables, and toss to combine.

Chill at least 1 hour or overnight, stirring occasionally, to allow flavors to blend. Serve with corn chips.

Makes 12 servings.