| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bean-, Sal |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cooked black-eyed peas |
| 2 |
|
Scallions; cut into 1/2-inch pieces |
| 1 |
|
Red bell pepper; seeded and finely diced |
| 1/2 |
|
Green bell pepper; seeded and finely diced |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Chopped cilantro |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Whole grain mustard; (up to 2) |
| 1 |
|
Fresh jalapeno; minced |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
In a large bowl, combine the peas, scallions, bell peppers, garlic and
cilantro. Set aside.
In a small bowl, whisk together the remaining ingredients. Pour over the
salad mixture and combine well. Serve.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1
#717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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