Black-Eyed Pea Salsa

Over the weekend we had a "Murder Mystery" party with some of our friends. (Thanks Carrian for the game!) Brooks wanted to do a Southern/New Orleans theme for our menu. I was a little weary because I know some of our friends are a little picky...but I think it turned out great! The food was great...the company was fabulous...and the game was so much fun. If you haven't ever done a Murder Mystery, you must. The bad part is that you can only play the game once, but just pass it on to someone else when you are done. They will thank you for it!

This salsa is a change up to the normal cowboy caviar. I love this twist, and I think the sour cream really made the recipe. Enjoy!

Source: adapted from Taste of Home

Ingredients:

2 cans black-eyed peas, rinsed and drained

3 tomatoes, chopped

1 green pepper, chopped

1/2 red onion, chopped

4 green onions, sliced

1 garlic clove, minced

1 cup Italian salad dressing

1/4 cup sour cream

1/4 cup fresh parsley, minced

Tortilla Chips

Combine vegetables and peas. In separate bowl, mix dressing and sour cream. Add to pea mixture and toss. Refrigerate for 4+ hours before serving. 

Avocado Salsa

I got this recipe from my good friend, Julie. I hope I do it justice!

3 tomatoes-diced

4 avocadoes-peeled and chopped

1 can of corn (or about 1/2 of a package of frozen thawed corn)

1 can of black beans, drained and rinsed

1/2 cup of red onion chopped

3/4 cup of chopped cilantro

3 limes-juiced (or about 1/2 cup of lime juice)

salt and pepper to taste

Mix all together and serve!