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Ingredients
1 (15-ounce) can black-eye peas, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeņo pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 (.7-ounce) package dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup vinegar
Instructions
1 (15-ounce) can black beans, drained
1 (15-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeņo pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 (.7-ounce) package dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup vinegar
1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.
Recipe courtesy of Patricia Griffith, Southern Oven Foods, Relish the Holiday, "A Baking Heritage," December 2008.
Nutritional Information
2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.
Recipe courtesy of Patricia Griffith, Southern Oven Foods, Relish the Holiday, "A Baking Heritage," December 2008.
Per (1⁄2-cup) serving: 130 calories, 7g fat, 0mg chol., 4g prot., 14g carbs., 3g fiber, 430mg sodium.
