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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a summer time staple for us. Great appetizer for your BBQ'S. Ingredients:
2 (16 ounce) cans black-eyed peas |
2 (16 ounce) cans whole kernel white corn |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1 green bell pepper, chopped |
1 large purple onion, chopped |
6 jalapenos, seeded and chopped (more or less, depends on your heat tolerance!) |
6 roma tomatoes |
1 garlic clove, crushed |
1 tablespoon tabasco sauce |
1/2 cup red wine vinegar |
1/2 cup vegetable oil |
salt and pepper, to your taste |
Directions:
1. Drain and rinse beans and corn.
2. Combine in a large bowl with chopped peppers, onions, and tomatoes.
3. Mix oil, vinegar, Tabasco, salt and pepper.
4. Pour over salad and stir gently to coat.
5. Chill for several hours (over night is best though).
6. Serve with tortilla chips.
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