Tips included changing your family meal plans to incorporate more vegetables and fruits that are in season.
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Southwestern Black-Eyed Pea and Corn Salad recipe from Share Our Strength`s Cooking Matters
Serves 10- ¾ cup per serving
1 medium green bell pepper
1 small red onion, diced
2 (15.5 ounce) can black beans or black-eyed peas, drained and rinsed
1 ( ) can corn kernels, drained and rinsed
3 Tablespoons canola oil
2 Tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped
In a large bowl, add all of the ingredients. Mix well.
· Use a cucumber instead of a green bell pepper. Remove the seeds of the cucumber with a small spoon. Dice the cucumber and add to the salad.
· Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use the leftover in other recipes later in the week.
· Allow the salad to chill for 2-24hours before serving. The longer it can chill and marinade the better it will taste.
· Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
· Use black beans in place of black-eyed peas.
· When corn is in season, use fresh in place of canned. Cook 4 medium ears of corn. Remove the kernels from the cob with a knife. Add to salad.
Nutrition Information per serving: Calories- 100 Fat- 4.5 g Sodium- 280 mg Carbohydrates- 14 g Fiber- 3 g Protein- 3 g