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BLACK-EYED PEA SALAD




Source of Recipe


The Birmingham News, submitted to this forum by Mark


Recipe Introduction


This makes a lot and is great when you have to take something to contribute to a gathering.

Recipe By Alicia McGivaren



List of Ingredients




3 (14 oz) cans of black-eyed peas, rinsed
1 (14 oz) can of black beans, rinsed
2 (11 oz) cans of white shoepeg corn
2 cans Rotel tomatoes. Original
2 medium peppers, chopped (1 green and 1 orange, if desired, for color)
1 cup chopped onions (Vidalia recommended)
1 whole bunch green onions, chopped, using green parts as well as white
3 cloves garlic, minced
4 slices jalapenos (mild, jarred), chopped, seeds removed
1/2 cup fresh parsley, chopped
1 (16 oz) bottle Italian salad dressing (Kraft Zesty recommended)
1 envelope Good Seasons Zesty Italian mix, dry



Recipe



Mix the last two ingredients together well and pour over the vegetables, mixing all well.

Refrigerate at least 2 hours before serving.

This lasts several days and seems to get better as it sits. The hotness can be varied according to
taste.