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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. Ingredients:
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
3/4 cup chopped sweet red pepper |
3/4 cup chopped green pepper |
1 medium onion, chopped |
3 green onions, chopped |
1/4 cup minced fresh parsley |
1 jar (2 ounces) diced pimientos, drained |
1 garlic clove, minced |
1 bottle (8 ounces) fat-free italian salad dressing |
tortilla chips |
Directions:
1. In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups.
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