A fresh picnic classic from Inspired Health Group Dietitian Nutritionist, Nicole Moretta.
1 15 oz. cans black eyed peas, drained
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
2 cups corn fresh, frozen or canned
1 cup red onion minced
1 green bell pepper small diced
1 red bell pepper small diced
1 jalapeno seeded and minced
3 garlic cloves minced
1/4 cup minced cilantro
3 scallions sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime
Optional: add diced avocado prior to serving
Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches, or on the side of your favorite entree.
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