1 can shoepeg corn
1 can blackeyed peas or black beans
¼ c. purple onion
Tomato
Avocado
Italian dressing
Garlic salt
½ tsp. lime juice
Drain the cans and mix together. Chop onion, cut up tomato and stir together. Pour some Italian dressing over the ingredients, enough to coat and season with garlic salt to taste. Let set for a couple of hours or over night. Then add the cut up avocado and sprinkle the lime juice on them to keep them from going brown. Mix and serve.
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