Pita Sandwich with Salsa Relish Recipe

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A light vegetarian sandwich with a refreshing salsa bean stuffing.
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Servings: 6 pieces
  • 15 ounces black eyed peas, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 15 ounces sweet whole kernel corn, drained
  • 10 ounces diced tomatoes with green chiles
  • 1/2 cup fresh jalapeno peppers. chopped fine
  • 1/2 cup red onion, chopped fine
  • 1/4 cup fresh parsley, chopped
  • 8 ounces Zesty Italian dressing
  • 4 ounces pimentos, chopped and drained
  • 1 package pita bread halves
Container: Large container
15 mins
  • It's best to make the bean salsa the night before, or at least a few hours ahead, so that the flavors blend to enhance the flavor.
  • In a large bowl, combine all the ingredients, except the pita bread, and stir. Refrigerate to blend flavors overnight.
  • Fill pita pockets with about 1/2 cup of mixture or more as desired. This recipe makes a large amount, and it is also great served as salsa with chips.
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