Over Thanksgiving, I made Pioneer Woman’s Blackeyed Pea Salsa.  I took it to Charleston for our Thanksgiving meal with Jeff’s family.  It was so incredibly easy and the flavor was packed with a punch! If you love the flavors of the Lowcountry of SC, and believe that blackeyed peas will change your life (I mean, really, who doesn’t?), then make this for your Super Bowl gatherings or keep a stash in your frig to snack on.  I left the rest of this at my in-laws house and my father-in-law told me he ate it on practically everything! So, do that, too!!!


  • ½ cups Olive Oil
  • ⅓ cups White Wine (or Regular) Vinegar
  • 2 Tablespoons (to 3 Tablespoons) Sugar
  • 1 teaspoon Celery Seed
  • ½ teaspoons Dry Mustard
  • ½ teaspoons Salt
  • Freshly Ground Pepper, to taste
  • _____
  • 3 stalks Celery Finely Chopped
  • 3 stalks Green Onions, Sliced
  • 1 whole Red Bell Pepper, chopped
  • 1 whole Cucumber, Peeled, Seeded, And Chopped
  • 1 whole Jalapeno (optional), Seeded And Chopped
  • 1 cup (or More If Desired) Chopped Cilantro
  • 2 cans Black-eyed Peas, Drained

Preparation Instructions

Mix together dressing ingredients. Set aside.

Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.

Cover and refrigerate for at least an hour. Serve with tortilla chips.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s