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Ingredients1 h 30 m servings 216 cals
Original recipe yields 12 servings
- Mix black-eyed peas, onion, red bell pepper, yellow bell pepper, green bell pepper, canola oil, ketchup, vinegar, jalapeno peppers, garlic, oregano, cumin, salt, basil, chili powder, paprika, celery salt, black pepper, and thyme together in a large bowl. together in a large bowl.
- Cover bowl with plastic wrap and refrigerate to let the flavors mingle, at least 1 hour.
- Cook's Note:
- Instead of making the dressing, you can just use 1 cup of Italian dressing and 1/2 cup of taco sauce. I just never have these things around when I make this.
Per Serving: 216 calories; 10.3 g fat; 24.9 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 758 mg sodium. Full nutrition
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