Sumitted by Danae Shill
1 Tbsp. oil
1 can black beans
1 can corn
1 can black-eyed peas
1 jalapeno chili seeded and chopped
2 Tbsp green onion
1 tbsp. fresh cilantro
2 cloves garlic
¼ tsp. salt
½ tsp. cumin
2 tomatoes, diced
In a medium skillet, heat oil; cook oil, pepper, garlic, corn and cumin uncovered for 5 – 8 minutes, stirring occasionally. Remove from heat; let cool.
Combine corn mixture with peas, beans, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled mixture before serving.
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