Tailgate Redneck Caviar
INGREDIENTS
- 4 cups raw corn kernels (from about 4 cobs of shucked sweet corn, preferably white)
- 1 cup finely chopped red onion (about ½ medium onion)
- 2 (15-ounces) cans black-eyed peas, rinsed and drained
- 1 (15-ounce) can white hominy, rinsed and drained
- 3 cloves garlic, minced
- 3/4 cups finely chopped fresh cilantro (about 1 bunch)
- 1 to 2 medium jalapeños, finely chopped
- 1 red bell pepper, diced
- 1/3 cup olive oil
- 1/4-1/3 cup white wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ teaspoon ground cumin
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon fresh cracked pepper, or more to taste
INSTRUCTIONS
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- For best flavor, allow to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
