 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips. Ingredients:
1 (15.8-oz.) can black-eyed peas, rinsed and drained |
1 cup frozen whole kernel corn |
1 medium-size plum tomato, seeded and finely chopped |
1/2 medium-size green bell pepper, finely chopped |
1/2 small sweet onion, finely chopped |
2 green onions, sliced |
1 jalapeño pepper, seeded and minced |
1 garlic clove, minced |
1/2 cup italian dressing |
2 tablespoons chopped fresh cilantro |
30 belgian endive leaves (about 3 bunches) |
1/2 cup sour cream |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
3. *2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
4. Note: For testing purposes only, we used Bush's Blackeye Peas.
|
|