Add this on top of your favorite salad for a fun southwest taco flair or add this to your favorite tacos if you want to add more color. This can also be paired with baked pita chips for a high fiber snack.
Prep Time
30 minutes
Cook Time
Not applicable
Makes
8 servings
Ingredients
- 2 cans (14 ounces each) black-eyed peas, rinsed and drained
- 1 can (14 ounces) black beans, rinsed and drained
- 1 ½ cups fresh or defrosted frozen corn kernels
- 1 ½ cups chopped ripe tomatoes (about ¾ pound)
- 1 medium red, orange or yellow bell pepper, chopped
- ¾ cup chopped red onion (about ½ small red onion)
- ½ cup chopped cilantro, leaves and stems
- 1 to 2 jalapeños, ribs removed, seeded and finely chopped
- 1 avocado (optional)
Italian dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar or lime juice
- 2 medium cloves garlic, pressed
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon maple syrup
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
Preparation
- In a large serving bowl, combine the black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
- In a smaller bowl whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed.
- Season to taste with salt and pepper.
- For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.
- Store leftovers in an air-tight container for 3 to 4 days. Items will not freeze well.
Nutrition Information
Serving Size: 1/8 of recipe
Calories: 304, Fat: 10 g, Sat Fat: 2 g, Protein: 13 g, Carbohydrates: 44 g, Fiber: 11 g, Sodium: 304 mg
Adapted from: Cookie and Kate
