Thursday, September 6, 2007

Texas Caviar

1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped (remove seeds and veins to control heat)
1 T minced garlic
1 pint cherry tomatoes, quartered
1 8-oz bottle zesty italian salad dressing (Ken's is good)
1 15-oz can black beans, drained
1 15-oz can black-eyed peas, drained
1/2 tsp. ground coriander
1 bunch chopped fresh cilantro

In a large bowl, mix everything together except the cilantro. Cover and chill in the refrigerator for 2 hours. Toss with desired amount of fresh cilantro to serve.

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