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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sides and Salads. Organic tomatoes bring the best flavor to this vegetarian dish. I pick them straight from my garden, but you can substitute canned diced tomatoes. —Judy Holder, Elk City, Okla. Ingredients:
1/2 teaspoon fine sea salt |
1 garlic clove, minced |
1/4 cup rice wine vinegar |
2 tablespoons roasted garlic extra-virgin olive oil (such as consorzio) |
1 teaspoon ground cumin |
3 cups chopped peeled tomato (about 2 large) |
1/2 cup finely chopped onion |
2 tablespoons chopped fresh cilantro |
1 (15-ounce) can black-eyed peas, rinsed and drained |
1 jalapeño pepper, seeded and minced |
1 (6-ounce) bag baked pita chips (such as stacy's) |
Directions:
1. Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.
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