Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips. Sometimes I substitute pinto beans instead of black beans but honestly, black beans are our favorite. Best if refrigerated 4 to 6 hours before serving.
½ onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
½ teaspoon ground coriander
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
Variations: Add small chunks of quacamole; use red and yellow peppers to add more color and flavor; add pimento to add color instead of tomatoes.
