This recipe comes from from my good friend Sandy. I had this at my Writers Retreat over the weekend and had to recreate it at home. It’s packed with protein and fiber. It’s a great side dish but I ate it as a snack with some Chip’ins for most of of the weekend. YUM!! I will make its again!
8 Servings
Ingredients
- 1 (15.5 ounce) can Black Beans (rinsed and drained)
- 1 (15.5 ounce) can Black-Eyed peas (rinsed and drained)
- 1 (15.5 ounce) can Chickpeas (rinsed and drained)
- 1 (14.5 ounce) can Roe-Tel
- 2 cups frozen corn kernels (thawed)
- 1/2 medium Red onion chopped
- 1/4 Orange bell pepper finely chopped
- 1/4 Red bell pepper finely chopped
- 1/4 Yellow bell pepper finely chopped
- 1/2 cup chopped pickled jalapeno peppers
- 1 teaspoon fresh Garlic (maybe more is you love Garlic like I do)
- 1 1/2 cup Fat Free Italian salad dressing
- 3/4 cup cilantro chopped
- a pinch of salt and pepper to taste
Directions
1. Mix beans, peas, tomatoes, corn, onion, bell peppers and jalapeno peppers in a large bowl.
2. Season with garlic.
3. Add dressing and cilantro; toss to coat.
4. Refrigerate for 20 minutes or until ready to serve.
5. Serve with chips as a dip or as side dish with the main dish.
Eating Well After WLS...Food Junkie 