BLACK-EYED PEA AND QUINOA SALAD

Better Homes & Gardens - Best of Summer Recipes - - Red, White & Peachy -

prep 35 min­utes chill 4 hours

4 limes, juiced (about 1/2 cup)

2 Tbsp. olive oil

2 Tbsp. white wine vine­gar

1 tsp. Di­jon-style mus­tard

1 15- to 16- oz. can black- eyed peas,

rinsed and drained

1 15 to 16- oz. can black beans, rinsed

and drained

3 ears fresh sweet corn, cut off cob or

11/2 cups frozen whole ker­nel corn,

thawed

1 cup cooked quinoa

1 medium tomato, chopped ( 1 cup)

1/2 cup sliced red sweet pep­per

1/3 cup chopped fresh cilantro

3 green onions, chopped

1 Tbsp. sliced pick­led jalapeño

pep­pers, chopped

1 medium avo­cado, halved, seeded,

peeled, and chopped

1. In a large bowl whisk to­gether lime juice, olive oil, vine­gar, mus­tard, and 1/2 tsp. each salt and black pep­per. Add black- eyed peas, beans, corn, quinoa, tomato, sweet pep­per, cilantro, onions, and jalapeño pep­per; toss to com­bine.

2. Cover; chill 4 to 24 hours. Stir in avo­cado just be­fore serv­ing. Makes 16 serv­ings. per serv­ing 101 cal, 4 g fat (1 g sat. fat), 249 mg sodium, 14 g carb, 3 g fiber, 3 g sug­ars, 4 g pro.

TEXAS PEACH SAN­GRIA TEXAS PEACH SAN­GRIA Deanna Fis­cher’s san­gria is, of course, full of peaches, but it ’s de­li­cious with any com­bi­na­tion of ripe fruit. Sub­sti­tute wa­ter­melon chunks or sliced nec­tarines, and swap the grapes for plump sum­mer...

BLACK- EYED PEA & QUINOA SALAD

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