A fresh and healthy appetizer or salad filled with peppers, onions, herbs, and black-eyed peas.
Author: Lucy Brewer
215-oz. cansblack-eyed peasdrained and rinsed (check ingredients to make sure they don't have liquid smoke)
115-oz. canshoepeg corndrained and rinsed
1green bell pepperchopped
1/2red bell pepperchopped
1/2yellow bell pepperchopped
1jalapenoseeded and chopped
1/4cupchopped cilantro or parsley(or both)
1teaspoonfreshly ground black pepper
1teaspoonsalt(may need more to taste)
Juice from 1/2 lime
2/3cupextra virgin olive oil or canola oil
1/3cupred wine vinegar
Place ingredients in a jar and shake until well mixed.
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.