1lb bag black eye peas, soaked for 24 hours, cooked and drained.
1/2 of a red onion, diced
1 – 15oz can of corn, drianed
1 jalapeno, diced
1 cup of apple cider vinegar
1/2 cup sugar
1/4 cup olive oil
Once black eye peas are cooked and drained set them in a large mixing bowl. Add red onion, corn and jalapeno into the bowl with the black eye peas. In a small sauce pan add vinegar, sugar and oil, cook on low/medium heat until sugar dissolves. Pour sauce over black eye pea mixture and toss to combine all ingredients. Store in an air tight container in the refrigerator, serve cold with your choice of chips.
*Tastes better once it’s been made ahead of time and sat for a few hours to let the flavours combine, but red onion loses colour and it doesn’t look as pretty.