Salads
Jicama and Black Eyed Pea
This one is as pretty and colorful as it is good to eat.
| Amount | Measure | Ingredient |
|---|---|---|
| 1/4 | cup | wine vinegar |
| 2 | tablespoons | olive oil |
| 1/4 | cup | cilantro -- chopped |
| 1 | clove | garlic -- minced |
| 1 | cup | sweet corn |
| 1 | 15 oz can | black eyed peas |
| 1 1/2 | cups | jicama -- diced |
| 1 | 4 oz can | green chiles -- chopped |
| 1/2 | cup | carrots -- julienned |
| 1/2 | cup | red bell pepper -- julienned |
| 1/4 | cup | green onion -- sliced |
Wisk vinegar, oil, cilantro and garlic in a small bowl.
In a large bowl, combine remaining ingredients and mix well.
Pour dressing over the salad mixture and toss gently.
Cover and refrigerate at least 1 to 2 hours for flavors to blend.