Ingredients

The following ingredients have 10 Servings
  • 1 cup dried black eyed peas (or 2 cans, see note)
  • 1 (0.6 oz) package Good Seasons Zesty Italian salad dressing mix
  • ¼ cup white vinegar
  • 3 Tbsp water
  • ½ cup canola or vegetable oil
  • 1 (14.5 oz) can corn, drained
  • 1 (14.5 oz) can petite diced tomatoes
  • ½ tsp garlic salt
  • ¼ cup chopped cilantro
  • 2 green onions, diced
  • ¼-½ cup chopped pickled tame jalapenos

Instruction

  • For dried black eyed peas: add 3 cups water, 1 teaspoon salt and 1 cup dried black eyed peas into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Drain and rise the black eyed peas in a colander. Set in the refrigerator until cooled.
  • In a large bowl add the black eyed peas, Italian salad dressing mix, vinegar, 3 Tbsp water, oil, corn, tomatoes, garlic salt, cilantro, green onions and jalapenos. Stir. 
  • The longer you let it sit the better it will taste. I suggest letting it sit in the refrigerator for about 30 minutes. But if you can’t wait you can eat it right away (guilty). Serve with tortilla chips.