Ingredients:
DRESSING
- 1/3 cup red wine vinegar
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon dried oregano
- Tabasco to taste
SALSA
- 4 cups cooked Camellia Brand Blackeye Peas
- 2 Roma tomatoes, diced
- 1 yellow bell pepper, seeded and diced
- 1/2 large red onion, diced
- 1 jalapeño pepper, seeded and finely diced
- 1 bunch cilantro, chopped
Directions:
- Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
- Combine salsa ingredients in a large bowl and toss thoroughly.
- Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
- Serve as a side dish or with chips as an appetizer.