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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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With black-eyed peas and garbanzo beans. Recipe is from Goya. (duh!) Ingredients:
1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed |
1 (15 1/2 ounce) can goya chickpeas, drained and rinsed |
1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed |
1 medium cucumber, peeled, seeded and chopped (2 cups) |
1 red bell pepper, seeded and finely chopped (about 1 cup) |
2 tablespoons finely chopped fresh cilantro |
3 tablespoons goya red wine vinegar |
2 (1/4 ounce) packets goya salad & vegetable seasoning |
1 tablespoon goya lemon juice |
1/2 cup goya extra virgin olive oil |
Directions:
1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2. In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
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