Ingredients
- Servings: 10
- 1 (15 ounce) can black-eyed peas, drained
- 1 (15 ounce) can black beans, drained
- 1 (9 ounce) can rotel tomatoes
- 1 medium red onion, chopped fine
- 4 pickled jalapeno peppers, chopped fine
- 4 tablespoons fresh cilantro
- 1/4 cup red wine vinegar
- 3/4 cup oil
- 1 tablespoon chopped garlic
Recipe
- 1 combine all ingredients.
- 2 chill overnight.
- 3 serve with tortilla chips.
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