1 lb dry black eyed peas
1 cup Italian dressing (fat free is fine)
1/2 cup chopped onion
2 cups chopped green pepper
1 cup chopped sweet red pepper
3/4 cup finely chopped green onions
1/2 cup finely chopped, seeded jalapeno peppers
1/4 cup minced fresh parsley
1/2 tsp salt
1/8 tsp hot pepper sauce
Place peas in a soup kettle; add water to cover by 2 inches; boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans. Return peas to pan cover with fresh water, bring to boil, reduce heat and simmer for one hour or till tender. Drain peas and put in large bowl. Add salad dressing and onions; toss to coat. Cover and refridgerate till cool. Add remaming ingredients and gently toss
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