Black-Eyed Pea Salsa / Relish

• 13 cup olive oil
• 13 cup white vinegar
• 1 teaspoon brown mustard
• 2 12 tablespoons sugar
• 1 teaspoon celery seed
• 1 teaspoon salt
• 14 teaspoon ground pepper (fresh is best)
• 4 stalks celery, finely chopped (leaves and bottom cut off)
• 3 green onions, sliced
• 1 red bell pepper, seeded and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 jalapeno (optional)
• cilantro, chopped (to taste)
• 2 (12 ounce) cans black-eyed peas, drained and rinsed
• 8 ounces canned white corn, drained and rinsed

1. 1.
2. In a large bowl (because this makes a lot!
3. ), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper.
4. Mix until well combined.
5. 2.
6. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro.
7. Mix into dressing until well covered.
8. 3.
9. Add the corn and peas (make sure the cans are drained and rinsed).
10. Mix well.
11. 4.
12. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
13. I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips).
14. I've even added twisty pasta to it and made it into a pasta salad.
15. Enjoy!

olive oil, white vinegar, brown mustard, sugar, celery, salt, ground pepper, stalks celery, green onions, red bell pepper, cucumber, cilantro, blackeyed peas, white corn

Taken from www.food.com/recipe/black-eyed-pea-salsa-relish-347916 (may not work)