20 Black Eye Pea Salsa with Cornbread January, 2017

Black Eye Pea Salsa


1/2 cup Olive Oil

1/3 cup White Wine (or Regular) Vinegar

2 Tablespoons (to 3 Tablespoons) Sugar

1 teaspoon Celery Seed

1/2 teaspoon Dry Mustard

1/2 teaspoon Salt

Freshly Ground Pepper, to taste



3 stalks Celery Finely Chopped

3 stalks Green Onions, Sliced

1 whole Red Bell Pepper, chopped

1 whole Cucumber, Peeled, Seeded, And Chopped

1 whole Jalapeno (optional), Seeded And Chopped

1 cup (or More If Desired) Chopped Cilantro

1 pound Black-eyed Peas, fresh or frozen



Mix together dressing ingredients. Set aside.

Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.

Cover and refrigerate for at least an hour. Serve with corn bread.


Corn bread


1 cup All-purpose flour

1 cup cornmeal

1/4 cup Sugar

1 tablespoon Baking powder

1/2 teaspoon Salt

2 Cup heavy cream

1/4 cup butter, melted

1/4 cup Honey

2 eggs, slightly beaten



  1. Heat oven to 400°f.
  2. Combine flour, cornmeal, sugar, baking powder and salt in bowl.
  3. Heat cream and butter together until butter is melted.
  4. Stir in all remaining ingredients and let the dry ingredients bloom..
  5. Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.