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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 (15.8-oz.) cans black-eyed peas, rinsed and drained |
2 cups frozen whole kernel corn |
2 medium tomatoes, finely chopped |
1 medium-size green bell pepper, finely chopped |
1 small sweet onion, finely chopped |
4 green onions, sliced |
1 to 2 jalapeño peppers, seeded and minced |
1 to 2 garlic cloves, minced |
1 cup italian dressing |
1/4 cup chopped fresh cilantro |
1/2 cup sour cream |
tortilla chips |
garnish: cilantro sprig |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain.
2. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired.
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