Ingredients
- 3 (15-ounce) cans black-eyed peas with chopped jalapeño peppers, drained
- 1 purple onion, chopped
- 3 tomatoes, chopped
- 3 cloves garlic, chopped
- 2 avocados, chopped
- 2 jalapeño peppers, chopped
- 1 green bell pepper, chopped
- 1/2 bunch cilantro, chopped
- Zesty Italian salad dressing, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
Method
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Gather the ingredients.
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Combine the black-eyed peas, chopped vegetables, and cilantro with the Italian dressing until you get a good consistency for dipping.
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Add salt and pepper and refrigerate overnight.
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Serve with tortilla chips or toasted pita bread.
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Enjoy!