• 2 (15-ounce) cans black-eyed peas, drained

  • 2 cups grilled, steamed or raw sweet corn, cut off the cob (we used what was left over from the low-country boil)
  • 4 large tomatoes, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 to 3 tablespoons chopped fresh jalapeno pepper
  • 1/4 cup chopped yellow onion
  • Corn chips, for serving

Dressing (Mom uses bottled Italian Dressing, but here is Paula Dean’s Home made dressing):

  • 1/2 cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sugar
  • Pinch dried oregano
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil


In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.

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.

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


One Response to “Corn, Tomato and Blackeyed Pea Salsa (adapted from Paula Dean)”

  1. mom said

    you forgot the cilantro (handful chopped) and the blackbeans. bananan peppers(thanks to Pickney CSA)can be added too. love ya, mom

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