Just received my new Paula Deen magazine and when I say this recipe, I just knew that I had to try it. We are headed to the lake with friends for the weekend so this will be one of the recipes that I will be making. Not only is it so colorful, it will make any type of meat look so pretty on the plate, and…..it will be a hit!
5 plum tomatoes, chopped
1 seedless cucumber, chopped
1 green bell pepper, chopped
1 cup frozen corn, thawed
1 cup frozen black-eyed peas, blanched *see below
1/2 cup halved pitted kalamata olives
1/2 cup sliced red onion
1/2 cup Greek vinaigrette dressing.
In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives, and red onion. Add vinaigrette, tossing gently to combine. I will let it sit for about 15-20 min in fridge before serving to let the flavors blend. If you don’t want to use frozen and don’t want the extra step of blanching the peas, use a canned, and rinse very well and drain before adding to the salad.
Chocolate Castles 