Ingredients:
1 (14-oz.) can black-eyed peas drained ‘
1 (151/2-oz.) can Great Northern beans, rinsed &
Instructions:
drained 2 medium tomatoes seeded and chopped 4 green onions, very thinly sliced 2 garlic cloves minced 1 medium green pepper finely chopped 1 medium red bell pepper, chopped 11.?cup chopped onion ‘I.a to 1/J cup chopped fresh cilantro or parsley, as desired 1 cup picante (or to taste) 3 Tbsp. lime juice 11.?tsp. salt Combine all ingredients; mix lightly. Cover, chill at least 2 hours or up to 24 hours, stirring occasionally. Drain. Serve with tortilla chips. Makes 7 cups. This can also be used as a vegetable side dish.
Notes:
My best friend, Doris Miller, gave me this unique recipe when my sister and I visited she and her husband, Alec, in New Mexico. What a great addition this has been to my recipe collection! I never go wrong whether I serve it as an appetizer, salad, or side dish.
Servings Yield:
Makes 7 cups
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