Recipes

Dressing

• 4 Tbsp or 2 oz Lime juice
• 1 tsp Dried parsley
• ½ tsp Ground cumin
• 1 tsp or ¼ oz Fresh garlic cloves
• 2 tsp or ⅓ oz Ancho chili powder
  • OR 2 tsp or ⅓ oz Mexican seasoning mix
  • ½ cup or ⅓ oz Fresh cilantro, minced 1 tsp or ¼ oz Olive oil ⅛ cup or 2 oz Honev
  • ¼ cup or 2 oz apple cider vinegar

Vegetables

• 2 cup or 11 ½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
  • OR 2 cup or 11 ½ oz Dry black beans, cooked (See Notes Section)
• 2 cup or 11 ½ oz Canned low-sodium corn, drained, rinsed (See Notes Section)
• 2 cup or 11 ½ oz Canned low-sodium black eyed peas, drained, rinsed (See Notes Section)
  • OR 2 cup or 11 ½ oz Dry black eyed peas, cooked (See Notes Section)
• 1 green pepper, diced
• 1 red pepper, diced
• ½ cup of salsa
• 1 onion diced
• Optional: Jalepeños

Directions

1. Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar.
   Stir well
   Set aside for step 3
2. Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapenos in a large bowl. Stir well.
3. Pour about ½ cup dressing over vegetables.
   Stir well.
4. Transfer bean salad to medium serving bowl.
5. Optional: Sprinkle ½ cup cheese over salad.
6. Critical Control Point.
   Cool to 40 °F or lower within 4 hours.
7. Critical Control Point:
8. Hold at 40 °F or below until served.
9. Serve ⅔ cup (portion with two ½ cup
   measuring cups or 6 oz slotted spoodle).