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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 247.0
  • Total Fat: 18.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 545.5 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.7 g

View full nutritional breakdown of My friend Lorra's Black-eyed Pea Dip calories by ingredient
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My friend Lorra's Black-eyed Pea Dip

Submitted by: LIVELOVELAUGH-

Introduction

This tastes like Southern Salsa-it's particularly refreshing in summer, but is a hit any time it's served. We all REQUEST that Lorra bring this at every gathering. (Lorra's ready to make other stuff!!! ha) This tastes like Southern Salsa-it's particularly refreshing in summer, but is a hit any time it's served. We all REQUEST that Lorra bring this at every gathering. (Lorra's ready to make other stuff!!! ha)
Number of Servings: 12

Ingredients

    2 15-oz cans black eyed peas, drained
    1 15-oz can whole kernel corn, drained
    1 10-oz can Ro-tel Tomatoes or any spicy canned tomatoes, chopped
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper
    1/4 cup chopped fresh jalepeno pepper
    1/2 cup chopped onion

    Dressing:
    1/2 cup red wine vinegar
    1 Tbsp balsamic vinegar
    1 tsp salt
    1/2 tsp pepper
    1 Tbsp Dijon Mustard
    Pinch of dried oregano
    1/2 cup olive oil
    1/2 cup canola oil

    Corn chips (scoop chips are best!) (chips are not added into calorie count)

Directions

1. In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onions.
2. In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive oils. Shake until the ingredients are blended.
3. Add the dressing to the pea mixutre and stir gently but thoroughly. Cover and refrigerate until serving time. Allow to come to room temperature before serving. Stir will. Serve with corn chips. We find that scoops work best.

Please note: if you want this dish to be mexican, you can substitute Black beans. If you want this dish to be Italian, you can substitute Cannolini beans.

Number of Servings: 12

Recipe submitted by SparkPeople user LADYDUNN.






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