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Ingredients
US|METRIC
8 SERVINGS
- 28 oz. black eyed peas (rinsed and drained, or 3 cups cooked black-eyed peas)
- 14 oz. black beans (rinsed and drained, or 1 ½ cups cooked black beans)
- 1 1/2 cups corn kernels (fresh, about 2 ears of corn, or 1, 14-ounce can corn, drained)
- 1 1/2 cups chopped tomatoes (I used about 4 Roma tomatoes, about ¾ pound)
- 1 orange bell pepper (medium red)
- 3/4 cup red onion (chopped, about ½ small red onion)
- 1/2 cup chopped cilantro (leaves and stems)
- 2 jalapeños (ribs removed, seeded and finely chopped)
- 1 avocado (optional)
- 1/3 cup olive oil
- 3 Tbsp. red wine vinegar (or lime juice)
- 2 cloves garlic (pressed or minced)
- 1 1/2 tsp. salt (to taste)
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. maple syrup (or honey)
- 1/8 tsp. red pepper flakes
- freshly ground black pepper (to taste)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium990mg41% |
Potassium480mg14% |
Protein33g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate77g26% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A30% |
Vitamin C50% |
Calcium20% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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