TGI Friday's Restaurant Menu Black Eyed Pea & Corn Salsa Recipe

TGI Friday's Restaurant Menu Black Eyed Pea & Corn Salsa Recipe

Vegetable Mixture
2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell peppers
1/3 cup diced white onions
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno peppers
Dressing
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

Open the black eyed peas and pour into a colander in the sink.
Rinse with cold water until free from brine.
Leave in colander to completly dry.
Place remaining vegetables and herbs in a mixing bowl.
Add black eyed peas and corn and mix gently.
To Make Dressing: Combine Olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
Pour dressing over mixture and stir with a rubber spatula.
Store salsa in a covered container.
Refrigerate and serve chilled.
Can be prepared 1 day in advance.