Mississippi Caviar


  • 3-16 ounce cans black-eyed peas, rinsed and drained 
  • 1 cup finely chopped green pepper 
  • 3/4 cup finely chopped jalapeno peppers 
  • 3/4 cup finely chopped onion 
  • 2 garlic cloves, chopped

Vinaigrette: (or half a bottle of light Italian dressing)

  • 3 oz EVOO 
  • 3 oz apple cider vinegar
  • 1 Tbsp  fresh lemon juice
  • 1/2 tsp. Italian seasoning 
  • 1/4 tsp. paprika 
  • 1/2 tsp. salt 
  • 1/4 tsp. black pepper 

Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

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