-1 can Allens Black-Eyed Peas
-1 cup tomatoes, diced
-1 cup cucumber, diced
-1 small red onion, diced
-1/4 cup cilantro, chopped
-1/2 teaspoon crushed red pepper (or a pinch)
-1 teaspoon lime juice
-salt, pepper, and garlic combination to taste
-corn chips, if desired
1. Begin by rinsing and draining 1 can of Allens Black-Eyed Peas. Once drained, place into a mixing bowl.
2. Add to the mixing bowl 1 cup of diced tomatoes, 1 cup of diced cucumber, 1 diced, small red onion, 1/4 cup of chopped cilantro, 1/2 teaspoon (or a pinch) of crushed red pepper, 1 teaspoon of lime juice, and the salt, pepper, and garlic combination to taste.
3. Mix this together well.
4. Once mixed, add to a serving bowl. This can be served as a side or with your favorite chip.
Makes 4 servings.
Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
This week's recipe was filmed in the home of Dr. & Mrs. Roblee.