Zesty Black Eyed Pea And Corn 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.

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.

COLD CORN SALSA

Steps:

• Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
• Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
• Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

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.

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

QUICK CORN AND BEAN SALSA

Steps:

• Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

Steps:

• Open the black eyed peas and pour into a colander in the sink.
• Rinse with cold water until free from brine.
• Leave in colander to completely dry.
• Place remaining vegetables and herbs in a mixing bowl.
• Add black eyed peas and corn and mix gently.
• To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
• Pour dressing over mixture and stir with a rubber spatula.
• Store salsa in a covered container.
• Refrigerate and serve chilled.
• Can be prepared 1 day in advance.

BLACK EYED PEA AND CORN SALSA

Steps:

• Add the first 5 ingredinets in a bowl and mix well.
• Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
• It is best chilled for a few hours before serving.
• Serve with tortilla chips for scooping. I like baked Scoops.