| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Texan |
Appetizers, Beans, Salad |
8 |
Servings |
INGREDIENTS
| 4 1/4 |
oz |
Blackeyed peas — cooked, |
|
|
Drained |
| 2 1/8 |
tb |
Jalapeno — finely chopped |
| 1/2 |
c |
Italian salad dressing |
| 1/2 |
oz |
Pimiento — diced |
| 1/2 |
c |
Green chiles — diced |
|
|
Drained |
| 2 1/8 |
tb |
Onion — diced |
| 3/4 |
ts |
Garlic — finely chopped |
| 1/4 |
c |
Green onion — finely |
|
|
Chopped |
| 3/4 |
dr |
Salt — to taste |
| 3/4 |
dr |
Tobasco sauce — to taste |
INSTRUCTIONS
Mix all ingredients and leave in refrigerator over night. Serve on lettuce
leaves and serve with tortilla chips as a salad or appetizer.
Posted to EAT-L Digest - 15 June 96
Date: Sun, 16 Jun 1996 18:05:47 -0500
From: Thomas Vath <tgvath@AIRMAIL.NET>
Recipe By : "The Big Texan Steak Ranch" Amarillo, Texas
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