Black-Eyed Pea Dip
No visit to Oxford, Mississippi is complete without a tailgate and “Hotty Toddy” in the Grove on the campus of the University of Mississippi. Touted as one of the best tailgating spots ever, the pomp and circumstance surrounding an Ole Miss Rebel football game is contagious, regardless of how your colors run. Bring home a win with this Southern-inspired tailgating recipe worthy of the Grove.
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow or orange bellpepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
Salt and freshly ground black pepper to taste
Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno and green onion in a large bowl. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve. (The longer it sits the better the flavor will be.)
