You won’t feel guilty after eating a whole bowl of this. The worst thing in it is the olive oil, and that’s good for you!
Grab the largest bowl you’ve got, and let’s get started! Rinse your black eyed peas, and toss them in a bowl. Chop and add the green onions..
I forgot the celery in the cast of characters shot! I’ll get better with this. Promise!
Continue chopping the celery, red pepper, cucumber, and jalapeño, and toss everything into a bowl.
Measure out your olive oil:
Then your red wine vinegar.
Add some salt and pepper to the oil mixture to your liking, and mix well. Then, pour into the veggie/bean mixture.
Dang! I forgot the cilantro too!
Grab some of that, chop, and mix everything together(again)!
Serve your super duper healthy salsa with some blue corn tortilla chips, and you’re set!
Black Eyed Pea Salsa
4 C. or two 14.5 oz. Cans Black Eyed Peas
2 Stalks Celery, diced
2 Small or 1 Large Cucumber, diced
1 Red Bell Pepper, Diced
1 bunch Green Onions, diced
1 Jalapeño, finely diced (w/ seeds for heat!)
1/3 C. Chopped Cilantro
1/3 C. Olive Oil
1/3 C. Red Wine Vinegar
Salt & Pepper
Chips for serving!
Combine Olive Oil, Red Wine Vinegar, salt and pepper in a bowl, and whisk to combine. Set aside.
In a large bowl, mix together the black eyed peas, celery, cucumber, red bell pepper, onion, jalapeño, and cilantro. Add in the olive oil mixture, and toss gently to coat. Cover, and place in the refrigerator for 2 hours until chilled, stirring occasionally. Serve at your next gathering with tortilla chips!