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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. —Lynn McAllister, Mt. Ulla, North Carolina Ingredients:
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
2 medium tomatoes, chopped |
1 cup chopped green pepper |
1/2 cup chopped red onion |
4 green onions, sliced |
1 garlic clove, minced |
1 cup italian salad dressing |
1/4 cup sour cream |
1/4 cup minced fresh parsley |
tortilla chips |
Directions:
1. 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. Yield: 5 cups.
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