The week I started my new job, a special lunchtime celebration was held to honor a staff member expecting her first baby. The recipe for this salsa, brought by Heather, was distributed by popular demand the next day. It was SO good!
1 can of whole kernel corn, drained and rinsed
1 can of black eyed peas, drained and rinsed
1/2 red pepper chopped
1/2 green pepper chopped
1/2 yellow pepper chopped
1/2 medium red onion chopped
1/2 cup chopped cherry tomatoes (optional)
1/4 cup fresh parsley chopped
3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 tablespoon honey
1 tsp sea salt
1 tsp black pepper
1/2 tsp garlic powder
Chop, mix, marinate overnight. To
serve, spoon into green pepper halves, or pour over tomato
slices, or fill individual lettuce leaves for a beautiful salad. Bon appetit!
serve, spoon into green pepper halves, or pour over tomato
slices, or fill individual lettuce leaves for a beautiful salad. Bon appetit!
p.s. I decided to use 1 tablespoon of honey in place of the 1/4 cup of sugar in the original recipe. Balsamic vinegar is sweet, corn is sweet, onions are sweet, and tomatoes are sweet. And I like honey.