Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Cooked black-eyed peas |
| 2 \N | Scallions; cut into 1/2-inch pieces |
| 1 \N | Red bell pepper; seeded and finely diced |
| ½ \N | Green bell pepper; seeded and finely diced |
| 1 tablespoon | Minced garlic |
| ¼ cup | Chopped cilantro |
| ½ cup | Olive oil |
| 3 tablespoons | Red wine vinegar |
| 1 tablespoon | Whole grain mustard; (up to 2) |
| 1 \N | Fresh jalapeno; minced |
| \N \N | Salt and freshly ground black pepper, to taste |
In a large bowl, combine the peas, scallions, bell peppers, garlic and cilantro. Set aside.
In a small bowl, whisk together the remaining ingredients. Pour over the salad mixture and combine well. Serve.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997