Black-Eyed Pea Salsa

2 (15 1/2 oz.) cans black-eyed peas,  rinsed and drained
2 medium tomatoes, chopped
1 c. chopped green pepper
1 garlic clove, minced
1/2 c. chopped red onion
4 green onions, sliced
1 c. Italian salad dressing
1/4 c. sour cream
1/4 c. minced fresh parsley
Tortilla chips

In bowl combine peas, tomatoes, green pepper, red onion, green onions and garlic. Combine salad dressing, sour cream and parsley. Add to pea mixture; toss to coat. Cover and refrigerate for at least four hours. Serve with tortilla chips. Makes five cups.

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