315.5 ounce cansblack-eyed peasdrained and rinsed, you'll need roughly 4 cups of black-eyed peas
1very smallred onionabout ½ cup of diced onion
110 ouncecan original Rotel tomatoes, drainedor substitute with one large, diced tomato
1green pepperdiced into very small pieces
6 cupslettuce greensoptional, if serving as a salad
In a small bowl, whisk together the first six ingredients: red wine vinegar, olive oil, hot sauce, cilantro, garlic and salt, creating a vinaigrette.
Combine Black-Eyed Peas and Veggies
Place the drained and rinsed black-eyed peas in a large bowl, add red onion, green pepper and one can of Rotel diced tomatoes and green chilis. As an option, you can substitute the canned tomatoes for one large fresh tomato, diced.
Add the vinaigrette ingredients from the small bowl to the black-eyed peas and other veggies and mix well.
Cover and refrigerate for at least two hours, or overnight.
Serve on top of lettuce greens in a large bowl or with tortilla chips for dipping.
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