Black Eyed Pea Salsa
I’ve heard of dips or salsa with black eyed peas called cowboy caviar or something like that, but I just don’t do those cutesy names! No matter how hard I try, I can’t do it. Plus, do cowboys really eat balsamic vinegar and chopped dill? I feel like they wouldn’t care either way.
One of my favorite sides to grilled or fried meat is a salsa/slaw type salad. Especially in the summer! I love the cool crispy crunch of a vinegary salad to contrast with a charred meat like Mustard Chicken**. This salsa takes less than 15 minutes to make, and you can make substitutions if you want. Use any fresh herbs you have, and use red wine vinegar if you don’t have balsamic.
Total Time: 10 minutes
Difficulty Level: Easy
2 cans of black eyed peas, well-drained and rinsed
½ pint of heirloom grape tomatoes, cut in half
½ green bell pepper, small diced
3 scallions, sliced thin
3 tablespoons roughly chopped Italian parsley
2 tablespoons chopped dill
1 clove fresh garlic, minced
4 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Salt and pepper
- Make sure the black eyed peas have had time to drain most of the water out (because you don’t want the salsa to be watery). Add the peas to a large mixing bowl.
- Add the rest of the ingredients, and toss gently.
- Taste, and season with salt and pepper.
- Serve with grilled or fried meat, chicken or fish, or with chips.