Ingredients

• 1 (15.8-oz.) can black-eyed peas, rinsed and drained
• 1 cup frozen whole kernel corn
• 1 medium-size plum tomato, seeded and finely chopped
• 1/2 medium-size green bell pepper, finely chopped
• 1/2 small sweet onion, finely chopped
• 2 green onions, sliced
• 1 jalapeno pepper, seeded and minced*
• 1 garlic clove, minced
• 1/2 cup Italian dressing
• 2 tablespoons chopped fresh cilantro
• 30 Belgian endive leaves (about 3 bunches)
• 1/2 cup sour cream

Directions

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
3. *2 1/4 tsp. finely chopped pickled jalapeno peppers may be substituted.
4. Note: For testing purposes only, we used Bush's Blackeye Peas.

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