This spicy Southern treat—which can be made without the shrimp—will be sure to perk up people’s taste buds and set the night right. Serve it with your favorite potato chips or, better yet, crunchy romaine lettuce leaves!
1/2 kg black-eyed peas, drained
2 medium-sized jalapeño peppers, minced
1/2 white onion, minced
1/2 red or green bell pepper, finely chopped
240 ml Italian salad dressing
15 ml olive oil
15 ml red wine vinegar or lime juice
30 g cumin powder
Pinch of salt
45 g cilantro, chopped (optional)
Cayenne pepper or hot sauce, to taste
- Combine all the ingredients and stir.
- Refrigerate for at least 3 to 4 hours before serving.
Makes 12 servings
Posted by Jason Baker