Jazzy Skinny Beans Black Eye Peas W Sweet Corn Recipes

JAZZY BAKED BEANS

Jazzy Baked Beans image

Make and share this Jazzy Baked Beans recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 red chili pepper, deseeded and finely chopped
1 red pepper, chopped
1 garlic clove, finely diced
2 tablespoons olive oil
1 (14 ounce) can baked beans
1 (7 ounce) can kidney beans
1 tablespoon tomato ketchup
1 pinch ground cumin
2 ounces cilantro, chopped
white bread, toasted
cheese, shredded
sour cream

Steps:

Fry the onion, chili, pepper and garlic in a little olive oil until soft.
Add the baked beans, kidney beans, ketchup and cumin and heat through.
Season to taste and stir in the chopped cilantro.
To serve, pile the beans onto triangles of toast. Finish with a grating of cheese and serve with a dollop of soured cream.

Nutrition Facts : Calories 442.6, Fat 15.3, SaturatedFat 2.2, Sodium 1063.9, Carbohydrate 68.9, Fiber 15.3, Sugar 26.9, Protein 16.8

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

Zesty Black-Eyed Peas and Black Bean Salad image

What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as...

Provided by Diane Atherton

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 16

Ingredients

1 tsp lime zest (i got this from 1 large lime)
1/2 c fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
1/4 c olive oil, extra virgin
1/2 tsp sea salt
1 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar (can use splenda brown sugar if desired)
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15.5-ounde) can black bean, rinsed and drained
1 1/2 c fresh yellow corn (or frozen)
1 medium green bell pepper, diced
1 medium jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
2 to 3 green onions, sliced (both green and white parts)
1/4 c fresh cilantro, chopped
sliced avocado and lime for garnish
additional cilantro for ganish

Steps:

1. Whisk together first 7 ingredients; set aside.
2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
3. Refrigerate several hours or over night before serving.
4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy

QUICK CORN AND BEAN SALSA

Quick Corn and Bean Salsa image

If you want a different type of salsa than your standard salsa, this is the one for you. Great for potlucks and will have everyone asking for more. Chill and serve with tortilla chips.

Provided by Becky Harris

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 20

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can white corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
3 tomatoes, diced
2 avocados - peeled, pitted, and cut into small cubes
1 bunch cilantro, chopped
7 green onions, chopped
1 (16 ounce) bottle zesty Italian-style salad dressing

Steps:

Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 19.8 g, Fat 9.9 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 642.1 mg, Sugar 4 g

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