Recipe By ELKINSMEG
Rating
Published Mar 21st
Prep 15m Cook - Additional 1h Ready In 1h 15m
Servings 8 cups Calories 107.1

Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread — and plenty of cold iced tea!

Recipe Ingredients

  • ½ onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, chopped
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 1 (8 ounce) bottle zesty Italian dressing
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can black-eyed peas, drained
  • ½ teaspoon ground coriander
  • 1 bunch chopped fresh cilantro

Cooking Directions

  1. 1 In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Nutrition Facts

  • Calories 107.1
  • Carbohydrate 11.8 g
  • Fat 5.4 g
  • Fiber 3.7 g
  • Protein 3.5 g
  • Saturated Fat 0.6 g
  • Sodium 414.7 mg
  • Sugar 1.3 g

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Reviews

  1. I felt this was "OK". The zesty italian dressing flavor was too strong for my tastes.
  2. This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We - Read more ...
  3. I made this recipe as stated and it was wonderful. I made with fat free dressing and a co-worker made this recipe with regular dressing and it tastes much better with the regular dressing. Wonderful recipe! Need to let it sit for a couple hours to let the flavors blend together.
  4. I crave this stuff! It goes great with a cold beer!!!! I could eat it for a meal. It is yummilicious.
  5. I made this for a barbeque tonight. I added a few extra jalapenos and no coriander because I didn't have any and put just a bit of dried cilantro. Very good recipe.
  6. Delicious! To make easier I use can of petite diced tomatoes.
  7. I added a can of mexicorn and it was delicious! Will probably add more garlic and some lime juice next time.
  8. yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to "beany". Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I - Read more ...
  9. I originally tasted this while living in San Antonio. The recipe I was given used 1 each green, yellow and red bell peppers, and diced tomatoes instead to make it easier to scoop and dip. Looks like confetti - great for a party! One thing is missing: be sure to add a can of hominy. - Read more ...
  10. This appetizer is so great. I make it for all my cookouts...people beg for the recipe! Really unique subsititute for plain old chips and salsa.
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