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Ingredientes
- 1 lb Dry black-eyed peas
- 2 quart Water
- 2 c. Zesty Italian dressing
- 2 c. Diced green pepper
- 1 1/2 c. Finely minced onion
- 1/2 c. Diced Jalapeno peppers
- 1 jar (2 ounces) sliced pimiento, liquid removed
- 1 Tbsp. Chopped garlic Pepper to taste Tortilla chips
Direcciones
- Soak peas in 2 qts of water overnight. Drain peas and place in large saucepan. Add in sufficient water to cover peas. Bring to boil; reduce to simmer and cook 40 min over medium flame. Drain. Pour Italian dressing over peas; cold. Combine next six ingredients and add in to peas; toss.
- Chill 24 hrs. Serve at room temperature as a dip with tortilla chips.
- Makes 7 c..
- Salad variation: Place Georgia Caviar over avocado halves on bed of lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 10 servings | |
| Calories 174 | |
| Calories from Fat 135 | 78% |
| Total Fat 15.24g | 19% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 874mg | 36% |
| Potassium 120mg | 3% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.74g | 4% |
| Protein 1.96g | 3% |
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