1 can black eyed peas
1 can corn
1 red onion minced
¼ c olive oil
½ c apple cider vinegar
Garlic salt
1 tsp chipotle powder
Pepper
Rinse peas. Transfer the peas to a large bowl and toss gently with the remaining ingredients. Refrigerate for at least 2 hours and preferably overnight. Serve the peas as a salad or, if you wish, as an appetizer with tortilla chips for scoops.
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