Black-Eyed Pea Summer Salad Dip

Black Eyed Pea Summer Salad/Dip 

Hands down this is one of my favorite summer salad/dip recipes because it is easy, tasty, healthy and yes, packed with protein and fiber.

Enjoy it as a side dish or serve as a dip with blue corn chips, flax seed chips…even toasted pita.


* 1 large tomato, diced

* 1/2 medium red onion, finely chopped

* 1 small red bell pepper, finely chopped

* 1 jalapeno, finely chopped

* 2 tablespoons chopped green onions

* 2 tablespoons chopped fresh parsley leaves

* 1/4 cup rice wine vinegar

* 1/4 cup canola oil

* 1/2 can sweet corn

* Salt and freshly ground black pepper

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


Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, salt and pepper.
Toss everything together and let marinate for at up to 8 hours in the refrigerator before serving. Serves 6.

Note: If you enjoy mango and you have a well functioning digestive system (i.e.: your stomach can tolerate fruit with food) chop one ripe mango and add it in. YUM.


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