Black Eyed Peas Salsa

The Black Eyed Peas that come from Sunny Creek have been re-hydrated so they cook in about 20 minutes. They require no soaking prior to cooking. Just rinse well in a colander. Place the beans in a pot and cover with about an inch of water. Bring to a boil, reduce heat and simmer for about 20 minutes until they are tender. Variations: Those of us who grew up in the south associate the taste of bacon with our black eyed peas. A tasty vegan option is to add miso during the simmering process. Other additions, sauteed onion, garlic or both, This dish can be served warm or cold. Original Recipe courtesy of Paula Dean Ingredients

• 2 pkgs Sunny Creek Farm Black Eyed Peas
• 1 (15 oz) can whole kernel corn drained
• 1 (10 oz) can diced tomatoes with green chiles drained ( Rotel is recomended)
• 1/2 cup chopped fresh jalapeno peppers
• 1/2 cup chopped red onion
• Italian Dressing to taste.

Note The original recipe calls for 1( 8 oz) bottle. I used only 1/ 4 cup of Lite House Red Wine and Olive Oil dressing. Another option is to use olive oil and balsamic vinegar. Preparation

1. Bring Black eyed peas to a boil, reduce heat and simmer for 20 minutes or until tender.
2. Once beans are cool, combine with remaining ingredients and stir gently.
3. Refrigerate mixture overnight.
4. Serve with corn chips