black eyed pea salsa

A few weeks ago we hosted the family over for my Grandpa's birthday. I really had a great time hosting everyone but couldn't have done it with a little help. I'm just not quite ready to do the entire meal on my own, even with P manning the grill. It's just a lot to do. And I'm still working on my time management skills in the kitchen :)

Anyway, I quickly whipped up this Pioneer Woman appetizer before everyone arrived. And it was a hit!

Black Eyed Pea Salsa
from Ree's own Oklahoma kitchen

FOR THE DRESSING:

½ cups Olive Oil
⅓ cups White Wine (or Regular) Vinegar
2 Tablespoons (to 3 Tablespoons) Sugar
1 teaspoon Celery Seed
½ teaspoons Dry Mustard
½ teaspoons Salt
Freshly Ground Pepper, to taste

VEGGIES:
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
2 cans Black-eyed Peas, Drained

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 tortilla chips.

**I didn't have any ground mustard and I also didn't have time to chill before serving. A week later I pulled out the leftovers for our weekend house guest and Preston said "this dip is so much better than the dip from last week" so maybe it gets better as it sits :)

Love me some Ree-cipes!!! (sorry, I know that was a bad joke)