Blast from the Past - Paula Deen's Black-Eyed Pea Dip

In this week's Blast from the Past Paula shows us how to make a black-eyed pea dip. Paula gives us the okay to use canned beans making this recipe super easy and super delicious! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 2 (15 oz) cans drained black eyed peas 1 (15 oz) can drained whole kernel corn 1 (10 oz) can chopped spicy canned tomatoes 1 cup chopped red bell pepper 1 cup chopped green bell pepper 2 to 3 tablespoons chopped fresh jalapeño peppers 1/4 cup chopped yellow onion 1 (4 oz) jar chopped and drained pimentos 1/2 cup red wine vinegar 1 tablespoon balsamic vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon dijon mustard 1/4 teaspoon sugar 1/2 cup olive oil 1/2 cup vegetable oil for serving corn chips pinch dried oregano Directions 1. In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeño peppers, onion and pimentos. 2. In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive and vegetable oils. Shake until the ingredients are blended. 3. Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time. https://www.pauladeen.com/recipe/black-eyed-pea-dip/