1 hr 15 min
2 tablespoons cider vinegar
1 teaspoon finely chopped fresh garlic
1 teaspoon vegetable oil
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/4 teaspoon salt
4 cups coarsely chopped tomatoes|
1/2 cup chopped fresh parsley
1 (15-ounce) can black-eyed peas or black beans, rinsed, drained
1 (4-ounce) jar diced pimientos
2 ounces (1/2 cup) LAND O LAKES® Monterey Jack Cheese, cubed 1/4-inch
Combine all dressing ingredients in jar with tight-fitting lid; shake well.
Combine dressing and all salad ingredients except lettuce in large bowl; mix well. Cover; refrigerate at least 1 hour.
To serve, place 1 lettuce leaf on each individual plate; top with 1 cup salad mixture.