Sunday, September 15, 2013

Black-Eyed Pea and Sweet Corn Salsa

It's football season. And that means it's tailgating season, too! On Saturday, 13 of my friends and I headed up to Rentschler Field for a UConn football game. Up there, tailgating is no joke. Hoards of people arrive four hours before the game with the sole purpose of consuming massive amounts of food and beer. Our group was no different. With a table full of snacks, two grills working nonstop, and four different dessert options, we all had more than our fill.

One of my contributions was this black-eyed pea and sweet corn salsa. At a party I went to over the summer, someone brought a similar dish, and since then I've been wanting to recreate it. I did a Google search on some of the ingredients I knew were in it, and came up with this version from Sweet Little Bluebird. It looked pretty close, so I decided to give it a shot, with a few tweaks of my own, and I think I can safely say it was a big success. By the time we were ready to move onto the burger/hot dog/sausage portion of the afternoon, there was nothing left in my salsa container except a few stray corn kernels. I guess everyone liked it!

Black-Eyed Pea and Sweet Corn Salsa
Adapted From Sweet Little Bluebird
1 (15 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can whole kernel sweet corn, drained
6 scallions, chopped
1 jalapeno, seeded and finely diced
1/4 cup apple cider vinegar
1/4 cup olive oil (I actually used just shy of 1/4 c.)
3 Tbsp sugar
Pinch of salt
Pinch of black pepper

Combine black-eyed peas, corn, scallions, and jalapeno in a medium bowl.  
In a measuring cup, add vinegar, oil, sugar, salt, and pepper and whisk well to combine.  Pour dressing over the vegetable mixture and stir together until coated. 
Refrigerate for 30 minutes or more to allow flavors to blend. 

Both times I've had this, it's been with Fritos Scoops - I highly recommend this combo!