Black-Eyed Pea Salad Recipe

Black-eyed peas are a symbol of prosperity often served on New Year's Day and during Rosh Hashanah. TSTE^® Tuscany Spice Blend, TSTE^® Salted Caramel Sugar, and TSTE^® Pinot Noir Sea Salt add a different twist to a traditional recipe. Served as a side dish at a formal dinner or as a tailgate party dip, this healthy and versatile dish is a family favorite!

From TSTE
1/3 cup TSTE^® Organic Extra Virgin Olive Oil
2 TBS TSTE^® Salted Caramel Sugar
1 heaping tsp TSTE^® Pinot Noir Sea Salt
2 TBS TSTE^® Tuscany Spice Blend

From the Grocer
½ cup apple cider vinegar
3 - 15.8 oz cans black-eyed peas
1 - 11 oz can of yellow corn
2 tsp chopped jalapeno peppers (jar)
1 cup diced green, yellow, and red bell pepper
½ cup sliced green onion
2 TBS fresh parsley, chopped
1 bag tortilla chips (optional)

COMBINE TSTE^® Organic Extra Virgin Olive Oil, apple cider vinegar, TSTE^® Salted Caramel Sugar, TSTE^® Pinot Noir Sea Salt, and TSTE^® Tuscany Spice Blend in a saucepan. Using a whisk, combine ingredients over medium heat until the mixture begins to boil and the sugar is dissolved. Remove from heat immediately, and cool.
DRAIN and rinse peas and corn in a colander, draining liquids well.
COMBINE peas, corn, peppers, onion, and parsley in a large mixing bowl. Pour dressing over the vegetables and stir until combined.
COVER and refrigerate several hours or overnight to marinate.
SERVE as a side dish or with your favorite chips as a dip!

Yield: 1 dish
Total Time: 20 mins
Prep: 15 mins
Cook: 5 mins

Black-Eyed Pea Salad Recipe

Subscribe To Our Newsletter