Last year I posted my Black Eyed Pea Salsa, and since then I’ve made many different versions. Until now, none of them have been blog worthy.
This one rocks.
It’s so much better than the first one, which I do love, but this time I added celery and olives, omitted the tomatoes and added a luscious honey-red wine vinaigrette.
Honey and red wine vinegar combined is fantastic – this vinaigrette takes it to a whole new level.
So does the feta.
And the olives. Hell, it’s just different and so good.
I have a serious affinity for Greek flavored anything – if you didn’t know that about me go here, here and here.
That’s only what I’ve posted. I LOVE salty, sharp cheese. The sharper, the better. I could literally eat feta cheese in a big chunk by itself.
THIS – is lusciousness.
Here’s your printable-
Greek Black Eyed Pea Salsa: Recipe Redeaux
- 1 can black eyed peas, rinsed and drained
- 2 stalks celery, diced
- 1/2 onion, diced
- 1 jalapeno, diced
- 1/4 cup black olives, diced
- 1 cup feta cheese, crumbled
- 3/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp basil
- 1 tbsp seasoned salt
- 1 tsp honey
- Combine peas through feta cheese.
- Whisk together the olive oil, basil, vinegar, salt and honey; pour over pea mixture.
- Refrigerate until ready to serve with pita chips, Fritos, or whatever!
- You may only want to use a 1/2 to 3/4 of the dressing, but save the rest. It will refresh the salsa if you have leftovers.