 |
Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 20 |
|
From our church cookbook. Ingredients:
2 (14 ounce) cans black-eyed peas, drained and rinsed |
2 -4 medium tomatoes, chopped |
4 green onions, peeled and chopped or 1 small chopped sweet onion |
2 garlic cloves, chopped |
1 small green pepper, seeded and chopped |
1 -2 jalapeno pepper, seeded and chopped |
1/2 cup fresh parsley, minced |
1 (8 ounce) can whole kernel corn, drained |
1 (8 ounce) bottle zest italian dressing (sorry, oz. size may not be exact, had to put in a unit size, just get a small bottle) |
Directions:
1. Mix all ingredients together in a bowl.
2. Cover and refrigerate 24 hours ahead.
3. Serve with corn chip scoops or Tostitos scoops.
|
|