Corn Salsa

• 2 tablespoons cider vinegar
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 12 teaspoon sugar
• 12 teaspoon ground pepper
• 12 teaspoon creole seasoning
• 4 drops hot pepper sauce
• 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
• 1 red onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 celery ribs, diced
• 1 (15 ounce) can shoe peg corn

1. Whisk vinegar, oil, garlic, sugar, pepper, creole seasoning and hot pepper sauce.
2. Add remaining ingredients.
3. Refrigerate overnight - although I have made it in the morning and served that same evening.
4. Serve with chips or crackers.

cider vinegar, olive oil, garlic, sugar, ground pepper, creole seasoning, pepper sauce, blackeyed peas, red onion, green bell pepper, red bell pepper, celery, shoe peg corn

Taken from www.food.com/recipe/corn-salsa-255721 (may not work)