What better way to gear up for football season than adding crowd-pleasing Baked Buffalo Chicken Meatballs to your recipe repertoire? Meatballs are a mainstay around my house…
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My aunt introduced me to this amazing recipe during our recent Thanksgiving potluck, and it quickly became the star appetizer for the evening. This salsa-like dip is great served with chips, and can also be used in salads or atop grilled chicken and fish. I’ve tweaked the marinade proportions slightly to lessen the sugar load and to bring out the hearty flavor of the protein-packed black-eyed peas.
- YIELD: 6-8 servings
- 1can black-eyed peas
- 1can black beans
- 1can white Shoepeg corn
- 1/2 cupdiced chilies
- 1/2 cupred onion, finely chopped
- 1green pepper, finely chopped
- 1red pepper, finely chopped
- 3/4 cupapple cider vinegar
- 1/2 cupvegetable oil
- 1 Tablespoonwater
- 1/2 cupSplenda
- 1 teaspoonsalt
- 1 teaspoonpepper
Drain and rinse the black eyed peas and black beans and combine them in a large bowl with the drained corn.
Combine the apple cider vinegar, vegetable oil, water, Splenda, salt and pepper in a saucepan and bring to a boil.
Allow the marinade to simmer for 3-4 minutes and then remove it from the heat and let it cool to room temperature.
Add the chilies, finely chopped peppers and red onion to the bowl of mixed vegetables.
Pour the cooled cider marinade over the vegetable mixture and store it in the refrigerator for 24 hours.
Drain the liquid from the mixture and spoon into serving dish.
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