Thursday, April 08, 2010

Cajun Salad

2 cans black eye peas, drained
2 cans whole kernel corn, drained
1 green pepper, diced
1 small onion, diced
2 or 3 tomatoes, diced
2 teaspoons creole seasoning
1 bottle spicy Italian dressing

Drain the peas and corn, add diced pepper, onion and tomatoes, sprinkle with seasoning, gently stir in the dressing. The salad is best if left in refrigerator for about 1 to 2 hours. Great for picnic lunches, will last a long time without refrigeration.

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