Sunday, October 5, 2014

Racho Recipe: Black Eyed Pea Salad

Black Eyed Pea Salad
I had this wonderful Black Eye Pea Salad at a potluck recently at my job. I instantly fell in love with it and had to ask for the recipe. Who knew it could be so easy to make? I could not resist sharing the recipe with you here. This salad is nutritious and easy to make. Filling and inexpensive, this makes a fantastic side dish and I like to take the left-overs (if there is any) for lunch the next day. This salad would make a great dish for Meatless Mondays.

Here is what you will need:
Simple Ingredients

2 Cans of Black Eyed Peas w/Jalapenos (Trappey's Brand is my fav)
1 Can Black Beans
1 Can Rotel w/Green Chilies
1 - 2 Onions (I used Red and White)
1 - 2 Sweet Peppers (1 red and 1 green for color)
1 -2 Avocados, diced
1 - 3 Jalapenos (if desired)
1 Tbsp Lime Juice
3/4 Cup Kraft Zesty Italian Dressing

Here is what you do:

First: Drain the Black Eyed Peas, Black Beans, and Rotel w/Green Chilies.

Chop ingredients 
Next: Chop onion, peppers, and Jalapenos.

Finally: Mix all ingredients in a bowl.


Refrigerate for an hour before serving. Store left overs in a container with an air-tight lid. Keeps for 3 -5 days.

** Bonus: Serve with tortilla chips as a dip!