Rita's Version of Paula Deen's
Black-eyed pea salad
with tomatoes and peppers
(cold or warm...both recipes are here!!!)
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon Splenda brown sugar
salt and fresh ground black pepper
2 15.5oz cans black-eyed peas, rinced
2 15.5oz cans tomatoes, diced in garlic, spices, drained, not rinced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium sweet onion, diced
1/2 cup fresh parsley, chopped finely
In a large bowl, mix all the ingredients together, coating tomatoes and peas well. Set in refrigerator to chill for 1 hour and serve. Wonderful!!
You can also serve this warm...
Using the Tupperware StackCooker, put 1/2 cup water in the small casserole dish and spray the steamer well with cooking spray. Add the onions, peppers, garlic, salt and pepper to the steamer, cover and microwave on high for 3 minutes or until they are tender. Remove and pour into the large casserole dish. Add remaining ingredients and place back into the microwave for 3 minutes. The dish is fantastic...