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Black Eyed Peas and Corn Salsa

Black Eyed Peas and Corn Salsa
TGI Friday's Copycat Recipe

Makes 7-8 Cups

2 (15 oz.) cans black-eyed peas
2 (15 oz.) cans canned corn
1 cup diced celery
1 cup diced red bell pepper
1/3 cup diced white onion
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno pepper

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

Open the black eyed peas and pour into a colander in the sink. Rinse with cold water until free from brine. Leave in colander to completely dry.Place remaining vegetables and herbs in a mixing bowl. Add black eyed peas and corn and mix gently.

To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients. Pour dressing over mixture and stir with a rubber spatula.

Store salsa in a covered container. Refrigerate and serve chilled. Can be prepared 1 day in advance.

Source:  Food.com

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