Ingredients
- 1 can purple hull peas rinsed and drained
- 1 can crowder peas rinsed and drained
- 1 green bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 1 can Mexicorn
- 4 green onions finely sliced
- 8 ounces diced pimento
- 2 cloves garlic minced
- 2 tablespoons parsley minced/dried
- 2 tablespoons cilantro minced/dried
- 1 chipotle pepper in adobo sauced, minced
- 1/2 bottle Sundried Tomato dressing
Servings: people
Instructions
- Mix all ingredients together in a bowl.
Recipe Notes
Serve with tortilla chips or crackers. Best if allowed to sit overnight.
Recipe Credits:
Havis Harrison
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