Black Eyed Pea and Corn Salsa
"This is a yummy and healthy salsa given to me by my friend, Laura. I could eat it as a meal with baked Scoops. I am thinking about adding some black beans next time. (I found the Tiger Sauce near the hot sauces in the grocery store. It is sweeter than Tabasco or Texas Pete.)"
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 8-10
ingredients
- 2 (16 ounce) cans black-eyed peas, drained
- 1 (16 ounce) can white shoepeg corn, drained
- 1 (3 ounce) jar diced pimentos
- 1 green pepper, diced
- 1 small purple onion, diced
- 1⁄2 cup white vinegar
- 1⁄4 cup sugar
- 2 tablespoons tiger sauce
- tortilla chips
directions
- Add the first 5 ingredinets in a bowl and mix well.
- Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
- It is best chilled for a few hours before serving.
- Serve with tortilla chips for scooping. I like baked Scoops.
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Reviews
-
This was quite good! I followed the instructions as written only adding a little cilantro to the dish. <br/>This was a great hit. Thank you for posting. Made for My 3 Chefs June 2012 tag game.
RECIPE SUBMITTED BY
Jenny Frenny
Bristol, Virginia
I live in a small city in southwest Virginia. We have been here for 22 years and love being near the mountains. I have three kids that keep me busy 24/7. I love cooking for my husband, but am constantly battling the picky eating kids at mealtime. I originally joined when this site was called recipeZaar to put my recipes into meal menus to rotate on a regular basis. Hopefully, to take the brainwork out of food shopping, menu planning and preparation. The problem is that I have found so many new recipes I want to try here I am going to end up with 100 menus! I guess that isn't so bad, variety is a good thing.
