Ingredients for Black Eyed Peas Black Bean Salsa
- 2 tablespoons olive oil
- 1/4 cup granulated sugar
- 2 tablespoons cider vinegar
- 1 (15-ounce) can black eyed peas (drained and rinsed)
- White Shoepeg Corn
- 1 (15-ounce) can black beans (drained and rinsed)
- Pimientos
- Canned Jalapeno Slices
- Celery
- 1/2 cup finely chopped red onion
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How to Make Black Eyed Peas Black Bean Salsa
- In a small saucepan, combine 2 tablespoons olive oil, 1/4 cup granulated sugar, and 2 tablespoons cider vinegar.
- Bring to a simmer over medium heat, stirring until the sugar is completely dissolved (about 2-3 minutes).
- In a large bowl, gently combine 1 (15-ounce) can black eyed peas (drained and rinsed), 1 (15-ounce) can black beans (drained and rinsed), 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1/4 cup chopped red bell pepper, 1 jalapeño pepper, finely minced (remove seeds for less heat), and 1/2 teaspoon salt.
- Pour the warm sugar-vinegar mixture over the bean mixture, stirring gently to combine.
- Cover and refrigerate for at least 24 hours to allow the flavors to meld. This step is key for the best taste!
- Before serving, taste and adjust seasoning as needed. Drain any excess liquid if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
86g
Fat
15g
Carbs
13g
