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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
BLACK-EYED PEA & CORN SALSA

Cheryl Britton, Montgomery County
16 ounces canned black-eyed peas, drained
22 ounces canned white shoepeg corn, drained
2 tomatoes, diced
4 ounces canned green chiles
2 large green bell peppers, chopped
12 small green onions, chopped
3 ripe tomatoes, chopped
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon dried parsley flakes
2 cups Italian dressing

Combine all ingredients except dressing in a bowl, blending well. Pour dressing all over, and toss well to coat. Refrigerate overnight. Serve with corn chips.





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