 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I had this at a picnic and had to get the recipe. This one has lots of tomato and avocado. Ingredients:
15 ounces black beans, drained and rinsed |
15 ounces black-eyed peas, drained and rinsed |
15 ounces white corn, drained and rinsed |
5 -6 diced roma tomatoes |
1 diced bell pepper |
1 diced red onion |
2 diced large avocados |
2 diced jalapenos (optional) |
1 bunch of chopped cilantro leaf, no stems |
1/3 cup red wine vinegar |
1/3 cup extra virgin olive oil |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 tablespoons cumin |
2 tablespoons minced garlic |
Directions:
1. Mix the dressing ingredients together.
2. Toss dressing with the rest of the ingredients. If you are making this ahead of time toss the avocado with lemon juice before adding it to the rest to avoid browning. Chill at least 1 hour.
|
|