smallerlarger
Makes: 8 cups
Prep time: 20 minutes
Prep time: 20 minutes
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| Prep time: 20 minutes |
Ingredients
2 cans
(15 ounces) black-eyed peas or black beans (try a mix) 1 can
(15 ounces) corn 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
- Serve with your favorite meal or as a snack with tortilla chips.
- Try adding other vegetables such as sweet or hot peppers 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:
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Video: How to Dice Tomatoes
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