Black-eyed Pea Salsa
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Makes about 2 1/2 cups
1 (15 ounce) can black-eyed peas, rinsed and drained
4 green onions, chopped
2 tablespoons white sugar
1/4 cup olive oil
2 cloves garlic, minced
2 roma tomatoes, chopped
1/2 bunch fresh cilantro, chopped
3 tablespoons balsamic vinegar
1/4 teaspoon salt
Minced jalapeno pepper to taste (optional)
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers (optional). Cover and refrigerate overnight before serving.
This recipe is shared December 26-30, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com