Black Eyed Pea Dip

• Vegetarian
• Gluten free

• Produce

  • 12 oz Black-eyed peas
  • 1 Garlic clove
  • 5 Green onions
  • 2 Heirloom tomatoes, small
  • 1 Jalapeno
  • 1/4 Red onion, chopped, about 1/2 cup

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 1/2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

Found on thespeckledpalate.com

Description

Ingredients

• 12 oz. black eyed peas, steamed
• 2 small heirloom tomatoes, chopped
• ¼ red onion, chopped (about ½ cup)
• 1 jalapeño, minced
• 5 green onions, chopped
• 4 tablespoons extra virgin olive oil
• 1 ½ tablespoons honey
• 2 tablespoons balsamic vinegar
• ¼ teaspoon kosher salt
• 1 garlic clove, minced

Directions

• In a mason jar, combine the olive oil, honey, balsamic vinegar, salt and garlic clove.
• Shake until combined.
• Set aside until time to mix and serve the dip.
• On the stovetop or in the microwave, steam the black eyed peas until tender. Do not overcook. Drain, and let cool.
• In a large glass bowl, combine the room temperature black eyed peas, chopped tomatoes, red onion, jalapeño and green onions.
• Using a spoon or tongs, toss the dip until the ingredients are combined.
• If making in advance, stop here, and store in the refrigerator until time to serve.
• When ready to serve, pour the dressing into the dip. Toss again, ensuring all the ingredients are coated.
• Serve at room temperature with tortilla and corn chips.