I apologize for my post being a few hours late today. I was caught up in the craziness that is Black Friday, and was outside the stores at 6 this morning. I’ll be honest, I took a nap when I got home, and it lasted a little longer than expected. Anyway, here I am!
My aunt Lorie is originally from Louisiana, and she has a plethora of southern recipes with southern flavor that my very midwestern family loves. She brings a little bit of variety to our regular holiday meals. Aside from her “poot root pudding,” and southern cornbread stuffing, her expertise really lies in appetizers. We’ve all adopted at least one, of not more of her appetizer recipes to wow our friends at football parties or BBQ’s, whether her shrimp dip (my personal favorite, which maybe I’ll share later), her corn dip, or this beauty of a recipe.
What you’ll need:
1 (15 ounce) can of black eyed peas (drained)
1 (15 ounce) can of corn (drained)
1 (15 ounce) can of black beans (drained)
2 tomatoes (diced)
1 medium onion (diced)
1 medium green bell pepper (diced)–or four mini red/yellow/orange sweet peppers (diced)
3 tablespoons minced garlic (8 cloves)
1/2 cub chopped cilantro
1 jalapeno pepper (diced)–use ribs and seeds if you like it spicier, don’t use them if you don’t
Juice of one lime
1 (.7 ounce) package of dry Italian dressing mix
1/2 cup extra virgin olive oul
1/2 cup vinegar
First, be sure all of your ingredients are diced or drained accordingly.
Next, combine your black eyed peas, corn, black beans, tomatoes, onion, peppers, garlic, cilantro, jalapeno, and lime juice in large bowl. Mix well.
In separate bowl combine dressing mix, oil, and vinegar. Mix well.
Pour second bowl over first bowl. Mix well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.