A fresh and healthy appetizer or salad filled with peppers, onions, herbs, and black-eyed peas.
Prep Time30 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 274kcal
Author: Lucy Brewer
Ingredients
Salad
215-oz. cansblack-eyed peasdrained and rinsed (check ingredients to make sure they don't have liquid smoke)
115-oz. canshoepeg corndrained and rinsed
1small jarpimentosdrained
1cangreen chilisdrained
1cupgrape tomatoesquartered
1green bell pepperchopped
½red bell pepperchopped
½yellow bell pepperchopped
1jalapenoseeded and chopped
½cupchopped scallions
¼cupchopped cilantro or parsley(or both)
1teaspoondried oregano
1teaspoonfreshly ground black pepper
1teaspoonsalt(may need more to taste)
Juice from 1/2 lime
1teaspoonTabasco sauce
1teaspoonWorcestershire sauce
Vinaigrette
⅔cupextra virgin olive oil or canola oil
⅓cupred wine vinegar
2tablespoonsbrown sugar
1teaspoongarlic powder
½teaspoonground cumin
¼teaspoonpaprika
Instructions
Vinaigrette
Place ingredients in a jar and shake until well mixed.
Salad
In a large bowl, combine all salad ingredients and stir gently but mix well. Stir in vinaigrette and mix well. Keeps in the refrigerator for several days.