Lunch: Black Eyed Pea Salsa
Ingredients
1/2 cup Olive Oil
1/3 cup White Wine (or Regular) Vinegar
2 Tablespoons (to 3 Tablespoons) Sugar
1 teaspoon Celery Seed
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
Freshly Ground Pepper, to taste
Instructions
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
