Black-Eyed Pea Dip
INGREDIENTS
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2 (15-ounce) cans black-eyed peas, drained
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1 (15-ounce) can whole kernel corn, drained
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1 (10-ounce) can spicy canned tomatoes, chopped
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1 cup chopped red bell pepper
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1 cup chopped green bell pepper
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2 to 3 tablespoons chopped fresh jalapeno pepper
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1/4 cup chopped yellow onion
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1 (4-ounce) jar chopped pimentos, drained
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Corn chips, for serving
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Dressing:
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1/2 cup red wine vinegar
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1 tablespoon balsamic vinegar
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon Dijon mustard
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1/4 teaspoon sugar
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Pinch dried oregano
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1/2 cup olive oil
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1/2 cup vegetable oil
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