Here is a tasty appetizer that is perfect for summer entertaining. Our family loves chips and salsa outdoors in the summertime!
The first time I had this salsa was at a party in Georgia when we were visiting friends about two years ago. The woman who brought it was kind enough to share the recipe with several of us who asked for it (thank you, Harriet!). The recipe calls for a can of field peas which I couldn't find at my local store. I assume they must be readily available in the south. I substituted black beans and found this recipe is easily adaptable. When I made it recently, I forgot to buy black olives and instead added a can of crispy corn and pepper blend.
Black Eyed Pea Salsa
Serves 8 as an appetizer
2 cans seasoned black eyed peas
1 can field peas (l use black beans since I couldn’t find field peas)
1 red pepper, chopped
2 jalapeno peppers, chopped (more or less - adjust to your preference of hotness)
3 or 4 scallions, chopped
2 small cans sliced black olives
1 to 1-1/2 cups Seven Seas Italian dressing
1 seeded tomato, chopped
2 or 3 avocados, chopped
Drain peas and beans well before adding other ingredients. Refrigerate until ready to serve. Add chopped tomato and avocado and mix together just before serving.