Tidewater Basketry Guild Recipes

TBG Chef Shirley Murphy

Scoop Salad

2 cans black-eyed peas (plain) rinsed & drained

1 can Shoepeg corn drained

1 or 2 cans Rotel Tomatoes with Chilies

3-4 fresh tomatoes chopped (to taste & color) I use about 6 Roma tomatoes; less seeds

6-8 spring onions chopped

1 green pepper chopped

1 small bottle Italian dressing (Zesty or Robusto taste best)

Mix all ingredients. Serve with large "Frito's Scoops" or "Dorito's Scoops".

Best if marinates for several hours or overnight. You may need to drain some of the liquid right before serving.

I've found that you can subsitute or add almost any kind of bean to suit your taste.