3 cans black-eyed peas (drained, with chopped jalapeño peppers)
1 purple onion (chopped)
3 tomatoes (chopped)
3 cloves garlic (chopped)
2 avocados (chopped)
2 jalapeño peppers (chopped)
1 green bell pepper (chopped)
1/2 bunch of cilantro (chopped)
Zesty Italian Salad Dressing
Combine the black-eyed peas, chopped vegetables, and cilantro with the Zesty Italian dressing until you get a good consistency for dipping.
Add salt and pepper and refrigerate overnight.
Serve with tortilla chips or toasted pita bread.
Enjoy!
That sounds so yummy, Rusty!!
Saving!
Thanks, I’ll have to try this.