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Spicy Southwest Bean Salad


  • 1 Tablespoon corn oil
  • Cooking spray
  • 2 Tablespoons chopped pickled jalapeno pepper
  • 1 teaspoon crushed garlic
  • 1 teaspoon ground cumin
  • 15-oz. can black-eyed peas, rinsed and drained
  • 15-1 /2-oz. can black beans, rinsed and drained
  • 2 green onions, finely chopped
  • 1 Tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 3 Roma tomatoes, seeded and diced


Coat large nonstick skillet with cooking spray; add corn oil and place over medium heat.

Add pepper, garlic, and cumin.

Cook, uncovered, for 3 minutes, stirring periodi­cally.

Remove from heat.

Add black-eyed peas, black beans, onions, parsley, and salt.

Toss to combine.

Place in serving dish, cover, and refrigerate 8 hours, or overnight, to allow flavors to blend.

Toss in tomato before serving.

Makes 7 (1/2-cup) servings.

Food exchange: 1-1/2 starch, 1 vegetable.

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