Ingredients
1 cans (16 ounces each) blackeyed peas
1 cups fresh or frozen (thawed) corn
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 large red onion, chopped
1 jalapeño, seeded and chopped
3 roma tomatoes
1 1/2 tsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
1 tsp. salt (or to taste)
1/2 tsp. pepper
1/4 tsp. sugar
1 tsp. Tabasco sauce
1/4 cup red wine vinegar
1/4 cup water (may use “Thick Water”)
Preparation
Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.
Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.
Serve as a dip with tortilla chips or as a salad.
