Wednesday, September 06, 2006

Tex-Mex Salad

Mix together 1 can of black-eyed peas, drained, 2-3 chopped avacados, 2 chopped and skinned roasted red peppers (or substitute 1 small jar pemientoes), 3 ears of sweet corn with the kernels cut off (boil beforehand), 1 large chopped tomato, 1/2 c. olive oil, a splash of white or red wine vinegar, and 1 t. cumin.

Mmmm - Tex-Mex fur that great south 'o th' border flavur!



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