Black Eyed Pea Salsa
16 Sep 2011
|Canned black eyed peas||31 Ounce, rinsed and drained (2 Cans, 15-1/2 Ounces Each)|
|Tomatoes||2 Medium, chopped|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped red onion||1⁄2 Cup (8 tbs)|
|Green onions||4 , sliced|
|Garlic||1 Clove (5 gm)|
|Italian salad dressing||1 Cup (16 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Tortilla chips||1⁄4 Cup (4 tbs)|
In a bowl, combine the first six ingredients.
Combine the salad dressing, sour cream and parsley.
Add to the pea mixture; toss to coat.
Cover and refrigerate for at least 4 hours.
Serve with tortilla chips.
Preparation Time:10 Minutes
Black Eyed Pea Salsa Recipe