Description

This salsa makes a wonderful appetizer for those summertime parties, BBQ's and get-togethers.

Ingredients

• 15 oz. can black-eyed peas, rinsed and drained
• 7 oz. can white or shoepeg corn, drained
• 4 green onions, chopped or 1 small red onion, chopped
• 1 container, crumbled Feta cheese
• 2 T. granulated sugar
• 1/4 c. olive oil
• 3 cloves garlic, minced
• 2-3 Roma/plum tomatoes, chopped
• 1/2 bunch fresh cilantro, chopped
• 3 T. balsamic vinegar
• 1/4 t. salt
• minced jalapeno pepper to taste, optional

Steps

1. Stir black-eyed peas, corn, green onions, sugar, olive oil, garlic, tomatoes, Feta cheese, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired.
2. Cover, and refrigerate at least six hours before serving.
3. Serve with tortilla chips or Frito scoops.