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recipe_405_6622660
Black-Eyed Pea Salad
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 Merlot 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!
1/3 cup Organic Extra Virgin Olive Oil
2 Tbsp. Salted Caramel Sugar
1 heaping tsp. Merlot 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)
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)
COMBINE Organic Extra Virgin Olive Oil, apple cider vinegar, Salted Caramel Sugar, Merlot 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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