This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.
Ingredients
- 1 can black-eyed peas , 15 ounce
- 4 greens onions , chopped
- 2 tablespoons white sugar
- 0.25 cups olive oil
- 2 cloves garlic , minced
- 2 romas (plum) tomatoes , chopped
- 0.5 bunches fresh cilantro , chopped
- 3 tablespoons balsamic vinegar
- 0.25 teaspoons salt
- 1 minced jalapeno pepper to taste
Instructions
-
1
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Black Bean and Feta Cheese Ugly Dip
Simple, healthy, and delicious black bean dip.
Za'atar Chicken Salad with Lemon-Tahini Dressing
Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.
Elderberry Soup
Another fine summery soup - refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired.