Basic Black-Eyed Pea Salsa
Peg Wilson of Elm Creek, Nebraska provides us with her version of “Texas Caviar” that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.
Ingredients
- 4 large tomatoes, seeded and chopped
- 1 package (16 ounces) frozen corn, thawed
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1/2 cup chopped green pepper
- 3 green onions, sliced
- 2 tablespoons minced fresh cilantro
- 1 cup Italian salad dressing
Reviews
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This is one of my favorite standby's for summer. So light and refreshing. Sometimes I'll add in an avocado or two. Yummy!
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