I'm always reminded to make a batch of this after the New Year, when I've got left over Hoppin' John and looking for ways to use it. So, you can make this fresh, or you can use my Hoppin' John recipe and add that into fresh ingredients.
I made this with orange and yellow bell pepper. If you use red the color will really pop. Use what ya got and it'll still be delicious.
Prep Time: 10 mins Serves: 4-8
INGREDIENTS:
1 16 ounce can or frozen black eyed peas (or two cups hopping John, drained, and reserve that pot liquor for soup base!)
1.5 cups corn
1 red bell pepper diced
1 garlic clove minced fine
1/4 cup minced cilantro
2 scallions sliced
4 tbsp olive oil
2 tbsp grated onion juice
2 tbsp apple cider vinegar
1 tbsp rice wine vinegar
2 teaspoons kosher salt
Juice of 1 lemon or lime
DIRECTIONS:
Combine all ingredients in a bowl, mix, season to taste, cover and chill for one hour or overnight
Garnish with fresh cilantro
Serve with tortilla chips
