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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is from the 2003 Light and Tasty Magazine......Very good with tortilla chips... Ingredients:
1 can black-eyed peas, rinsed and drained (15 1/2 oz) |
3/4 cup chopped sweet red pepper |
3/4 cup chopped green pepper |
3 green onions, chopped |
1 medium onion, chopped |
1/4 cup minced fresh parsley |
1 jar diced pimientos, drained (2 oz) |
1 garlic clove, minced |
1 bottle fat-free italian salad dressing (8 oz) |
Directions:
1. In a bowl, combine the frist 9 ingredients; cover and refrigerate for 24 hours.
2. Serve with tortilla chips.
3. Yield....4 cups
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