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Black-Eyed Pea Salad

Black-eyed peas are a symbol of prosperity often served on New Year's Day and during Rosh Hashanah. TSTE®Ã‚® Tuscany Spice Blend, TSTE®Ã‚® Salted Caramel Sugar, and TSTE®Ã‚® 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!

Black-eyed peas are a symbol of prosperity often served on New Year's Day and during Rosh Hashanah. Tuscany Spice Blend, Salted Caramel Sugar, and 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!
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Black-Eyed Pea Salad
Black-Eyed Pea Salad

In stock

$4.89

Summary
    1/3 cup Organic Extra Virgin Olive Oil
    2 Tbsp. Salted Caramel Sugar
    1 heaping tsp. Pinot Noir Sea Salt
    2 Tbsp. Tuscany Spice Blend
    ½ cup apple cider vinegar
    3 - 15.8 oz. cans black-eyed peas
    1 - 11 oz. can of yellow corn
    2 tsp. chopped jalapeño peppers (jar)
    1 cup diced green, yellow, and red bell pepper
    ½ cup sliced green onion
    2 Tbsp. fresh parsley, chopped
    1 bag tortilla chips (optional)
    Prep Time
    15 mins.
    Cook Time
    5 mins.
    Total Time
    20 mins.
    Yield
    1 dish
    COMBINE Organic Extra Virgin Olive Oil, apple cider vinegar, Salted Caramel Sugar, Pinot Noir Sea Salt, and 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!
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