• Kim Campbell

Dixie Caviar

A new way to to serve black-eyed peas! This easy and delicious recipe works nicely as a side salad, a snack or appetizer with baked tortilla chips, or served over a bed of greens to make a hearty salad.


Yields: 6 servings

Prep Time: 15 minutes Cook Time: 0 minutes


Ingredients:

Two 15-ounce cans black-eyed peas, drained and rinsed

2 cups corn (fresh or frozen)

2 tomatoes, finely chopped

1 green bell pepper, seeded and small diced

1 red bell pepper, seeded and small diced

1 red onion, diced small

4 green onions, sliced

2 jalapeño peppers, seeded and minced (reduce or omit if you prefer less heat)

3 garlic cloves, minced

3/4 cup oil-free Italian dressing, (see recipe-sauces/dressings)

1/4 cup cilantro, chopped

1/2 cup vegan sour cream, (see recipe-sauces/dressings) (optional)


Instructions

1. Combine all the ingredients except the cilantro and sour cream and chill for 24 hours.

2. To serve, spoon the mixture into a serving bowl and stir in cilantro. Top with vegan sour cream.


Hints: Try customizing this salad by adding seasonal veggies or anything you enjoy. I've been known to add chopped spinach/kale, avocados, or celery. There are no rules in the salad world!

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© 2018 by Kim Campbell