Recipe by abtomesh
"Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips."
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1 (14 ounce) can
pinto beans, rinsed and drained
1 (14 ounce) can
black-eyed peas, rinsed and drained
1 (11 ounce) can
white shoepeg corn, drained
red onion, chopped
red bell pepper, chopped
Had to do a special shopping trip for this one and learned about a few new types of corn and beans (I had almost NONE of this in stock), but it was worth it. I've bought something very similar premade before, but this beats it hands down. I could sit down and make a meal out of this! Yum! Great recipe!
I made this on New Year's Day, as a non-traditional way to serve black-eyed peas. I followed the recipe closely, but I chose to put in only 1/2 cup of onion, because I don't care for the taste of raw onions. This reminds me of Three-Bean Salad, and the dressing basically tasted like the liquid from sweet pickles. I boosted the Southwestern flavor by adding some cumin and some chili powder, to taste. Not sure I'll make this again, since the canned ingredients listed are not usually on my pantry shelf. Thanks for posting.
This is an excellent recipe except my husband isn't big on the beans so I used a can of the tiny peas drained and a can of French style green beans drained. Otherwise I followed the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
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