A favorite at our house in the summer. I am itching to make it again this year! I would make it several times in a week, and on into football season. Best if made ahead and refrigerated so that all the flavors can meld together. I added a splash of white wine vinegar to make this just perfect. To kick it up another notch, I used fresh corn that we had grilled, husk on, with butter and rosemary. Serve with multigrain tostito scoops and endives (no sour cream), and I officially got hubs to ENJOY black-eyed peas.
Very tasty, but the only seasonings in the recipe come from the Italian dressing, so I suggest using your zestiest dressing. I also added some salt and pepper as well as the juice from 2 limes; in addition, I upped the amount of cilantro and scallions. Serving scoops of the "salsa" on endive leaves was a very nice presentation. I have served this twice at New Year's Day parties and received many compliments.
This was very good. I served this as a dip with chips before New Years Day dinner. For years, I've been looking for a good recipe with black eyed peas to serve for "good luck" on New Years Day. Now I have found one. Even my husband who is not a big black eyed pea fan really enjoyed it.
I've been making this recipe for a couple of years with a few changes. The changes in my recipe are: I add a can of drained and rinsed black beans and use a whole can of corn. We also do not add the sour cream or use the lettuce leaves, we serve it in a bowl. The key to making this taste great is to let it marinate overnight in the refrigerator before serving it. You can also use this on chicken or in tortilla shells when you make tacos. It is very addictive and one of the best salsas we've had. Every time I serve this, I'm asked for the recipe.