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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Becky Oliver of Fairplay, Colorado created this quick appetizer. Writes Becky, âI adapted this recipe from a cook book I received a long time ago, and now, I can't imagine a get-together at my house without it.â Ingredients:
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1 medium green pepper, finely chopped |
1 small red onion, finely chopped |
1/2 cup fat-free italian salad dressing |
2 tablespoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium ripe avocado, peeled and cubed |
tortilla chips |
Directions:
1. In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour.
2. Stir in avocado just before serving. Serve with chips. Yield: 5 cups.
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