Big Orange Salsa Thursday, January 24, 2008


Paul L. Noce, Jr.

1 15 oz can black eyed peas, drained
1 15 oz can black beans, drained, rinsed and drained again
1 10 oz can diced tomatoes with green chilies
1 orange bell pepper, chopped
1/2 cup pickled pepperoncini peppers, drained and chopped
1/2 cup onion
1 8 oz bottle Italian Dressing (Low fat will do nicely)
1 4 oz jar diced pimento


In a bowl with a good cover, combine all ingredients and mix gently to combine. Cover and refrigerate overnight. Serve with corn chips.

Paul says that he has learned from some learned source that corn chips are better if they are kept in the freezer 3 to 4 hours before serving. I tried it. He is correct.

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.