Some good luck...courtesy of Paula Deen

INGREDIENTS

Two 15 ounce cans black-eyed peas, drained
One 15 ounce can whole kernel corn, drained
One 10 ounce can Ro-Tel tomatoes or any spicy canned tomatoes, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/4 cup chopped fresh jalapeno pepper
1/2 cup chopped yellow onion
One 4 oz. jar chopped pimientos, drained

DRESSING

1/2 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon of salt
1/2 teaspoon pepper
1 tablespoon of dijon mustard
1/4 teaspoon of sugar
Pinch of dried oregano
1/2 cup of olive oil
1/2 cup of vegetable oil
Corn chips, for serving

1. In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onion and pimientos.

2. In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegar, 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. Allow to come to room temperature before serving. Stir well. Serve with corn chips.

Serves 10-12

source: www.pauladeen.com