FOR THE DRESSING:
3/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1/2 C of any of The Olive Bi's Extra Virgin Olive Oils, or The Olive Bin's Tuscan Herb Olive Oil
1/4 C (or less, to taste) sugar
2 tsp salt
1 tsp black pepper
FOR THE DIP:
4 (15 oz) cans black eyed peas, drained and rinsed
1 C chopped (each) green, red, and yellow bell peppers
1 C chopped red onion
1 1/2 C cherry or grape tomatoes
1 C chopped fresh parsley or cilantro
Black Eyed Peas & Veggies Dip
![Print](https://theolivebin.halfgeeks.com/assets/img/print.png)
Ingredients
Number Of Servings: 25
Directions
- Combine all dressing ingredients in medium bowl. Mix thoroughly to dissolve sugar, then set aside.
- Drain and rinse peas; place in large glass or aluminum bowl. Add remaining dip ingredients; toss to combine. Add dressing and mix well.
- Transfer to a plastic container with lid. Refrigerate, covered, for at least 2 hours (up to 24 hours) before serving.
- Serve with tortilla scoops or crackers.
Additional Info
From our friend and personal trainer, Sara Olsen