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
2 15-oz.cans black-eyed peas, drained and rinsed (check ingredients to make sure they don't have liquid smoke)
1 15-oz.can shoepeg corn, drained and rinsed
1small jar pimentos, drained
1can green chilis, drained
1cupgrape tomatoes, quartered
1green bell pepper, chopped
½red bell pepper, chopped
½yellow bell pepper, chopped
1jalapeno, seeded 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.