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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BLACK-EYED PEA SALSA Recipe

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This recipe for BLACK-EYED PEA SALSA is from The Tiemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


1 can (15 ½ ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) shoepeg corn, drained
1 1/3 cups mild salsa
1 cup medium salsa
¾ cup chopped green pepper
½ cup chopped green onions
1 can (4 ¼ ounces) chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Directions:
Directions:

In a large bowl, combine the ingredients. Serve with tortilla chips.

 

 

 

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