Black-eyed peas were originally used as food for livestock in the deep South. As time progressed, they became a staple of the slaves’ diet - and so during the Civil War, black-eyed peas (field peas) were ignored by Union General Sherman’s troops. Left behind in the fields (along with corn), they became important food for the Confederate South. This black-eyed pea recipe is a fun and lively recipe that we pair with jalapeño and tortilla chips. A great party or light snack alternative.

2 (16-ounce) cans black-eyed peas, rinsed and drained

2/3 cup olive oil

1/3 cup white wine vinegar

1/2 red onion, diced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (16-ounce) can whole kernel corn, drained

1 jalapeño pepper, minced

1/2 red bell pepper, chopped

Tortilla chips

1. Stir together all ingredients. Cover and chill mixture at least 2 hours.

2. Serve with tortilla chips.

Recipe courtesy of:

Editors of Southern Living Magazine, Southern Living 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics, Iowa: Oxmoor House, 2010.

Photo courtesy of bookerrising.com.  

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