Thursday, January 29, 2015
Courtesy of "Valerie's Kitchen"
1 (15 ounce) can seasoned black-eyed peas, rinsed and drained well
1 (15 ounce) can seasoned or plain black beans, rinsed and drained well
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 or 3 tomatoes, diced
10 jarred jalapeno pepper slices, diced (mild or hot depending on preference)
1/3 cup cilantro, chopped
1 ripe avocado, chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 lime, juiced
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Learn Basic Steps for Safe Cooking
Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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