Zesty Black Eyed Pea Salsa Recipes

ZESTY BLACK EYED PEA AND CORN SALSA RECIPE

Steps:

• In a medium serving bowl, combine all of the salsa ingredients.
• Toss to combine. Cover and chill the salsa in the refrigerator for 30 minutes.
• Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
• Adjust to taste. For more zing, add an extra teaspoon of lemon juice to the dressing. Feel free to play around with the ingredients until the flavors really pop.
• Take the chilled salsa out from the refrigerator and pour the dressing over salsa. For best flavor, allow the salsa to marinate in the dressing for a while before serving. This will enhance the flavors.
• Toss to coat evenly.
• Bring out your favorite gluten-free chips/tortillas and enjoy.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

BLACK EYED PEA SOUP

Steps:

• In a large pot or Dutch oven, sauté the diced sausage in the olive oil for 2 to 3 minutes on medium heat, stirring occasionally.
• Add the black eyed peas, including liquid, and the can of Rotel, including liquid. Stir in the onion and garlic powders, salsa, jalapenos (optional), salt and pepper. Add one black eyed pea can (about 2 Cups) of water and stir.
• Bring to a boil on medium high heat, then turn to medium low and simmer for about 20 minutes until flavors are blended. Serve with cornbread.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

Steps:

• 1. Whisk together first 7 ingredients; set aside.
• 2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
• 3. Refrigerate several hours or over night before serving.
• 4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy

BLACK-EYED PEAS SALSA

Steps:

• Combine all ingredients in large bowl,mix well.
• Chill and serve with Frito Scoops or your favorite chips.

SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA

Steps:

• Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.