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Ingredients
- 1 (15-oz.) can no-salt-added black-eyed peas, drained and rinsed
- 1/2 cup fresh corn kernels
- 1/4 cup diced red bell pepper
- 1/4 cup bottled olive oil-and-vinegar dressing
- 2 tablespoons chopped green onions
- 2 tablespoons chopped pickled jalapeño pepper slices
- 2 tablespoons chopped fresh cilantro
- 1 garlic clove, pressed
- 7 hot dogs
- Hot dog buns
- Light sour cream (optional)
Details
Servings 7
Adapted from myrecipes.com
Preparation
Step 1
Stir together black-eyed peas, corn kernels, red bell pepper, olive oil-and-vinegar dressing, green onions, jalapeño pepper, cilantro, and garlic in a bowl. Cover and chill 2 hours. Cook hot dogs according to package directions. Place hot dogs in buns; top with pea mixture and, if desired, light sour cream.
Note: Nutritional analysis includes 490mg Sodium from hot dog.
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