TEENY MCMUNN: MY RECIPE BOX

I chose this recipe for this week because I have been lacking in vegetable dishes. I mentioned before that my vegetables are mostly eaten plain.

This was served at our church coffee hour and was a hit. One other person served something similar, but with brown rice added. It was served with tortilla chips, but I think it could be served as a side dish.

Ingredients:

1/2 onion, chopped

1 green bell pepper, chopped

1 bunch green onions, chopped

2 jalapeno peppers, chopped

1 tablespoon minced garlic

1 pint cherry tomatoes, quartered

1 (8 ounce) bottle zesty Italian dressing

1 (15 ounce) can black beans, drained

1 (15 ounce) can black-eyed peas, drained

1/2 teaspoon ground coriander

1 bunch chopped fresh cilantro

Directions: In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black eyed peas, and coriander. Cover and chill for 2 hours. Add desired amount of cilantro.

MY NOTES: I copied the directions. But for me, I would have said "Mix it all together."

If you want it spicy, I think one would chop the whole jalapeno peppers. My friend said she removed the seeds and membrane. She used low fat zesty Italian dressing and chopped all the vegetables very small. I would use canned corn, not frozen, as frozen corn can get tough. Also, Blue Mountain Station has some varied healthy chips.

I think this is a great side dish to share if you are having company, or to take for a get together.

Enjoy!