Week 1: Black Eyed Pea Pico de Gallo

After baking 52 cakes in 2012 I decided to make 2013's blog 52 Weeks of Favorite Recipes.  Since I cook all through the week this blog will have several recipes each week and won't only be sweets.  
This first recipe is a wonderful recipe to make for New Years Day.  You make it the day before so that the vegetables and black eyed peas can marinate in the Zesty Italian Dressing. 

Black Eyed Pea Pico de Gallo

2 - 15 oz cans Black Eyed Peas, drained and rinsed

1 - 15 oz can Shoe Peg Corn, drained

3-4 Roma tomatoes, chopped

1 medium green bell pepper, chopped

1/2 cup red onion, chopped

3 cloves garlic, minced

1/2 cup fresh Italian parsley, chopped   

 Zesty Italian Dressing

Combine all ingredients, stirring very gently, pour dressing over peas and vegetables, cover and refrigerate.

 

Drain, in colander, before serving with corn chips.

 Happy 2013 and Happy Cooking!

Julie