 |
 |
| Ingredients: |
½ onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers chopped
1 tablespoon minced garlic
1 bunch chopped fresh cilantro |
1 part olive oil; 1 part rice vinegar; touch of balsamic vinegar
1 (15 oz) can black beans, drained
1 (15 oz) can black-eyed peas, drained
½ teaspoon ground coriander
1 pint cherry tomatoes, quartered |
| Directions: |
| In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, dressing, black beans, black-eyed peas and coriander. Cover and chill in refrigerator approx. 2 hours. Toss with desired amount of fresh cilantro to serve. |
 |
| Ingredients: |
2 (15.5 oz) cans black-eyed peas drained & rinsed
1 medium sweet onion chopped
½ cup chopped jalapeno peppers
Cayenne pepper to taste | 2 tomatoes chopped
1 medium sweet onion chopped
Italian Dressing
2 avacados, peeled, pitted, chopped |
| Directions: |
| In large bowl, mix black eyed peas, tomatoes, onion, jalapeno peppers, Italian dressing and cayenne pepper. Stir in avocados just before serving
|
Other Recipies |
| Edamame Quinoa Salad |
Sweet Potato & Black Bean Burritos |
| Creamy Rice Cereal |
Udon Noodle Salad |
| Veggie Stuffed Peppers |
Spinach And Lentils |
| Quinoa And Black Beans |
Potato And Bean Enchilladas |
|
|
 |
|
