Sunday, August 2, 2009

Texas Stuffed Tomatoes with black-eyed pea salad

2 cans black-eyed peas
2 c. corn
red, yellow, or orange bell peppers, roasted and diced
1 bunch chopped green onions
1-2 jalapeno peppers, diced

Toss with Dressing made of:
1 c oil
juice of 2 limes
2 tsp cumin
2 tsp Tabasco
1 tsp salt
1/4 c cilantro, chopped
1/2 tsp lime zest
1 tsp oregano
1/4 c
red wine vinegar

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