Black-Eyed Pea Dip Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
Servings
Easy Level
10 MIN 10 Prep + Cook

Black-Eyed Pea Dip Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
Black-Eyed Pea Dip

Ingredients

  • 2 (15 oz) cans black-eyed peas, drained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can spicy canned tomatoes, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 2 to 3 tablespoons fresh jalapeno peppers, chopped
  • 1/4 cup yellow onion, chopped
  • 1 (4 oz) jar pimentos, chopped and drained
  • 1/2 cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • corn chips, for serving
  • pinch dried oregano

Preparation

In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onion and pimentos.

 

In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive and vegetable oils. Shake until the ingredients are blended.

 

Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

magazine ad     Paula Deen's General Store

magazine ad     Paula Deen's General Store