2 (15 ounce) can black beans, drained
2 (15 ounce) cans black-eyed peas
1 (7 ounce) jar diced pimientos, drained
1/2 cup finely chopped green bell pepper
3 tablespoons minced fresh garlic
2 tablespoons chopped red onion
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/4 cup prepared Italian dressing
2 teaspoons Kosher salt
1 teaspoon coriander
In a large bowl combine beans, peas, pimientos, pepper, garlic, onions and cilantro. In small bowl combine Italian dressing, salt and coriander. Pour over bean mixture. Cover and refrigerate for 8 hours or overnight. Serve with corn chips. Serves 8.
*This recipe calls for 1/4 cup finely chopped jalapeno pepper which I don't include but if used just add with the green peppers.
Recipe from the Summer 2011 issue of Phyllis Hoffman's Celebrate magazine.
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