Evening Edge
What’s For Dinner?
DEL.ICIO.US
Southern Salsa
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What Can I Bring?
Perfect for: Neighborhood and family gatherings
Make and take: Assemble in a plastic container the night before and chill. Grab and go.
Made famous by: Gail D'Azino of Decatur, who got the recipe from friend Tracey Rutherford of Atlanta. Whenever she serves it, guests "just hover around and circle the bowl, " D'Azino said.
With the smaller quantity of sugar, this veggie medley tastes mildly Tex-Mex. With the larger quantity of sugar, the flavor is reminiscent of chow-chow, the sweet-hot Southern relish. Either way, the results are deliciously addictive.
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 12
Ingredients:
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2 (15-ounce) cans black-eyed peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, cut into small dice
2 red bell peppers, cut into small dice
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
Instructions:
In a nonreactive bowl or plastic storage container, combine the peas, corn, red onion and red bell pepper. In a small microwavable bowl, combine vinegar, oil and sugar. Heat on high, removing and stirring every 30 seconds, until sugar is dissolved, 1 to 2 minutes. Pour the liquid over the vegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally, to allow flavors to blend. Serve with corn chips.
Chill at least 1 hour or overnight, stirring occasionally, to allow flavors to blend. Serve with corn chips.
Notes:
Tip: Serve with scoop-shaped corn chips, such as Fritos Scoops or Tostitos Scoops.
Nutrition:
Per serving: 66 calories (percent of calories from fat, 33), 2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3 grams fat (trace saturated), no cholesterol, 136 milligrams sodium.
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