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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I saw this recipe in the Tyler newspaper and I don't even like blackeye peas and thought this might be good. Mentioned it to a friend and she had already made it the day before and loved it. Made last night and it is awesome (this coming from someone who hates New Years Day because I hold to the southern tradition of pork, greens and blackeye peas, which I gag on. But this is wonderful. Comes from Erica Cady 2007 Blackeyed Pea Festival in Athens, Texas. This is really better the longer and longer you let it sit. Ingredients:
2 (15 ounce) cans black-eyed peas, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can shoe peg corn |
1 (10 ounce) can rotel, drained |
1 large avocado, chopped |
1 yellow bell pepper, chopped |
1 red bell pepper, chopped |
1 bunch green onion, chopped |
1 cup diced tomato (i used can diced because of the season) |
1/3 cup red wine vinegar |
1/3 cup lemon juice |
garlic powder, to taste |
salt and pepper |
cilantro, not called for in recipe but added |
Directions:
1. Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.
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