If you are looking for an appetizer for the July 4th holiday gathering, here is one that is delicious and nutritious. Serve it with tortilla or corn chips. I use the leftovers in fish tacos.
Ingredients
- 1 15oz can of black beans, drained and rinsed
- 1 15oz can black eyed peas, drained and rinsed
- 1 1/2 cup corn; fresh or frozen or canned
- 1 red pepper chopped
- 2/3 cup red onion diced
- 1-2 jalapeno peppers, sliced take out the seeds for less heat
- 1/4 cup fresh cilantro chopped
Dressing
- 1/4 cup olive oil or avocado oil
- 1/4 cup red wine vinegar
- 1 small garlic clove minced
- 1/2 tsp seas salt-more to taste
- 1/4 tsp black pepper
Instructions
- Open the cans of black beans and black-eyed peas and drain into a colander. Rinse well with cool water and toss a few times to eliminate excess water. Let them sit in the colander while chopping the rest of the ingredients and making the dressing. Stir occasionally to allow water to drain out.Add the corn, chopped pepper, onion, jalapeño and cilantro to a large bowl.In a small bowl, combine the dressing ingredients and mix well.Add the black beans and black-eyed peas to the large bowl. Pour in the dressing and mix well. Taste and adjust seasoningsCover tightly and refrigerate until ready to serve.HAPPY EATING!!
