smallerlarger
Makes: 8 cups
Prep time: 20 minutes
Prep time: 20 minutes
Hide nutrition box
Hide nutrition box
| Prep time: 20 minutes |
Ingredients
2 cans
(15 ounces) black-eyed peas or black beans (try a mix, or other types) 1 1⁄2 cups
corn (canned and drained, frozen, or fresh cooked) 1 bunch
cilantro 1 bunch
green onions (5 green onions) 1 Tablespoon
canola or vegetable oil 2 Tablespoons
vinegar or lime juice 1⁄2 teaspoon
each salt and pepperDirections
- Drain and rinse the black-eyed peas (or black beans) and corn.
- Finely chop the cilantro and green onions.
- Dice the tomatoes and avocado.
- Combine all veggies in a large bowl.
- Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
- Pour oil mixture over salad ingredients and toss lightly.
- Refrigerate leftovers within 2 hours.
Notes
- Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
- Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
- Freeze extra lime juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Serving Size:
1/2 cup
Nutritional Label:
Category:
- a fruit salad
- & a glass of low-fat milk.
Quantity Recipe:
Tab 4 Title:
Magazine
Tab 4 Content:
Tab 1 Label:
Tab 5 Title:
Cooking for a Crowd?
Tab 5 Content:
Click a link below if you need a version of this recipe that serves:
View all quantity recipes here: https://foodhero.org/quantity-recipes.