Shared by Stacy Holcomb, manager and wedding host at Star Hill Farms,
2038 Iris Lane, New Ulm “This is a great recipe to serve as an appetizer. It is fun to serve on the farm, but also yummy anywhere. It is loaded with antioxidants, vitamins and fiber.”
3 tablespoons red wine vinegar
2 tablespoons hot sauce Juice of 1 lime
1 tablespoon olive oil
2 cloves garlic, minced ¼ teaspoon black pepper
2 avocados, ripe (about 10 ounces)
1 can (15 ounces) black-eyed peas
1 can (15 ounces) black beans
2 chopped bell peppers, red and orange (about 3 cups combined)
2/3 cup thinly sliced green onion
2/3 cup chopped fresh cilantro Salt to taste In a large bowl, mix vinegar, hot sauce, lime juice, oil, garlic and pepper. Peel, pit and cut avocado into half-inch cubes.
Add them to the vinegar mixture and mix gently to coat.
Drain and rinse peas and black beans. Add peas, beans, bell peppers, onions, and cilantro to the avocado; mix gently to coat. Add salt to taste. Chill or serve at room temperature.
Serve with crackers, chips, bread or as a side dish.
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