Black-eyed pea dip

Black-eyed pea dip

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy

For the black-eyed pea dip

2 (425g) tins black-eyed peas, drained
2 (425g) tins sweetcorn, drained
1 (285g) tin spicy tomatoes, chopped
150g chopped red peppers
150g chopped green peppers
20-30g chopped fresh jalapeno pepper
40g chopped yellow onion
1 (115g) jar chopped pimentos, drained
Corn crisps, for serving

For the dressing

120ml red wine vinegar
15ml balsamic vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp dijon mustard
1/4 tsp granulated sugar
Pinch dried oregano
8 tbsps olive oil
8 tbsps vegetable oil
1) In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onion and pimento chillies.

2) To make the dressing, 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.

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

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