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DEL.ICIO.USSouthern Salsa
The Atlanta Journal-Constitution
12 servings
Hands on: 15 minutes
Total time: 1 hour, 15 minutes or refrigerate overnight
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.
Ingredients:
2 (15-ounce) cans black-eye 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.
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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