Texas Caviar

It's not what you're thinking.  There are no fish eggs in this New Year's recipe.  It's an all-natural cold salad that is great for parties or family gatherings.  If you've never eaten black-eyed-peas before, now would be a good time to start.  In this recipe, everything comes together so nicely and it tastes delicious! If you like salsa, you'll love this cilantro-laced dish.

Ingredients:
1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 Tbsp. minced garlic\
1 (8 oz.) bottle zesty Italian dressing
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black-eyed peas, drained
1/2 tsp. coriander 
1 bunch chopped, fresh cilantro 

Directions:
In a large bowl, mix together onion, green bell pepper, green onions, 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.

 

Why I've Been Away

I just wanted you all to know that I haven't given up my cooking blog. There is a reason I haven't been on here in the last few months.  I have been going through a separation and divorce.  I have moved into a new house with a new kitchen that I am not familiar with yet, but I will be.  I will be putting up a blog for the New Year that has black-eyed peas called Texas Caviar.  Thank you for being patient with me as I go through this difficult period in my life.  I promise to get back on track and get cooking again.  It's one of my passions, and I have missed it.  Thank you for your support.