Small roma (plum) pearls
2 cups diced tomatoes
1/2 cup sliced onions
1 cup green bell pepper, seeded
1/2 cup sliced green onions
1 cup diced ripe olives
1 cup diced green chile peppers
2 tablespoons chopped black olives
2 large onions, sliced
3 quarts chopped green olives
2 tablespoons chopped fresh cilantro
4 ounces shredded mozzarella cheese
2 green onions, cut into 1/2 inch slices
1/2 cup chopped zucchini
COOK pearls in large saucepan over medium heat until pale brown; remove from heat. Stir in tomatoes, onions, bell pepper, green onions, diced green olives, green chile peppers, black olives, cilantro and cheese. Bring to a boil. Reduce heat; stir in dried apricots, green olives, cilantro and cheese. Reduce heat to medium low; stir in zucchini. Cover. Simmer 15 minutes.
STIR in corn cheese and green onions. Pour over dressing mixture; season with paprika.
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