Texas Caviar
2 cups
1 can black-eyed peas, rinsed and drained
1 can Rotel tomatoes, drained
1/2 green bell pepper, finely chopped
1 can Rotel tomatoes, drained
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/2 cup italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado, peeled and cubed
tortilla chips
1/2 small red onion, finely chopped
1/2 cup italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado, peeled and cubed
tortilla chips
Combine black-eyed peas, tomatoes, peppers and onion. Add dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. Stir in avocado just before serving. Serve with tortilla chips and enjoy!
3 comments:
Hi, Mrs. H.,
Thank you for the daily inspiration from Proverbs.
This recipe is very similar to one that we enjoy almost weekly, except we use black beans.
Happy weekend!
Here's a note I got from a friend about your blog:
"I don't think I told you that I went to one of the blogs mentioned on your website and found a recipe for a brisket. We tried it last weekend and it was yummy. What caught my eye is the mention of chocolate/peanut butter parfaits."
Thanks again!
Hi Pumita,
I'm so glad that you are enjoying what I post. Thank you for letting me know that your friend enjoyed the brisket. :-)
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