SOUTHERN SALSA
2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
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In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
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Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.
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