Total Time: 20 minutes
- 1 can shoepeg corn, (11 oz) drained and rinsed
- 1 15oz can black-eyed peas, drained and rinsed
- 1 2oz jar pimentos
- 1 medium white onion, chopped
- 1 green bell pepper, chopped
- 3 scallions, chopped
- 2 , chopped
- 1/4 cup
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 teaspoon tiger sauce, or other sweet hot sauce
Black eyed peas, also known as cowpeas, are so tasty they have been dubbed "Texas caviar." And I can see why, because everyone who tries this dip immediately moans in delight and begs me for the recipe! Seriously, this recipe just has to be tried in order to find out how delicious and addictive it is! And while they are amazingly tender and tasty what makes me drool about these little nuggets is the huge amounts of nutrients found within them!
Combine all ingredients and mix well. Refrigerate for 1-3 hours. Serve. How easy is that!
Black eyed peas are not only a fabulous source of protein, they provide very high quality protein, complete with many essential and non essential amino acids necessary for our body to thrive, think clearly, and use our muscles efficiently. One little back eyed pea packs a powerful punch! (Say that fast three times!) Rich in minerals essential for digestion, (such as manganese, zinc, magnesium, phosphorus and iron) black eyed peas can play an important role in speeding up sluggish digestion, which aids constipation. Throw in the fact that the mighty black eyed pea is rich in fiber and you have yourself one of natures best digestive aids! Those minerals also do wonders at supporting bone health.
In addition, black eyed peas are also a good source of zinc, a nutrient essential for immune function. Black-eyed peas provide five of the 8-11 milligrams of zinc that is recommended daily. Black-eyed peas are also a rich source of iron, an essential component of one of the proteins found in the red blood cells which carry oxygen to all body tissues. Without iron we feel tired and fatigued. The perfect black eyed pea also contains vitamin C, which helps the body absorb iron.
The only question now is, "When will you try this All-Star recipe?"