Our family enjoys this colorful salsa as a bright addition to the holiday table. Don’t worry about defrosting frozen corn, if using. The delicate kernels thaw naturally in the refrigerator.
Black and White Holiday Salsa
4 cups fresh or thawed frozen corn kernels
2 cans (14 to 16 ounces each) black eyed peas, drained
1 can (16 ounces) diced tomatoes
2 each, minced: cloves garlic, jalapeno peppers
1/2 onion, diced
1/4 cup chopped fresh parsley
Juice of 1 lemon
1/2 cup each: canola oil, apple cider vinegar
1/2 teaspoon salt
Freshly ground pepper
Stir together the corn, peas tomatoes, garlic, hot peppers, onion and parsley in a medium bowl; cover. Refrigerate at least 8 hours.
To serve, whisk together the lemon juice, oil, vinegar salt and peppper. Toss. Cover; refrigerate at least 8 hours. Makes 8 1/2 cups.