BUCKAROO BEAN AND BACON SALSA
vegetable cooking spray
1 cup chopped onion
2 cloves garlic; minced
2 (15 oz) can black-eyed peas; rinsed and drained
1 (15 oz) can black beans; rinsed and drained
1 (15 oz) can pinquito or pinto beans, rinsed and drained
1 (14 1/2 oz) can salsa with chipotle
1 (14 1/2 oz) can salsa with cilantro
4 slices bacon; cooked, drained and crumbled
2 tbsp chopped fresh cilantro
Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion; saute 5 minutes or until tender.
Add garlic; saute 1 minute.
Add peas, beans, salsas, and bacon; cover and cook until thoroughly heated. Remove from heat; stir in cilantro.
Serve warm with fat-free tortilla chips.
Yield: 7 cups (serving size 1/2 cup)
Source: Cooking Light Magazine, September 1995
vegetable cooking spray
1 cup chopped onion
2 cloves garlic; minced
2 (15 oz) can black-eyed peas; rinsed and drained
1 (15 oz) can black beans; rinsed and drained
1 (15 oz) can pinquito or pinto beans, rinsed and drained
1 (14 1/2 oz) can salsa with chipotle
1 (14 1/2 oz) can salsa with cilantro
4 slices bacon; cooked, drained and crumbled
2 tbsp chopped fresh cilantro
Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion; saute 5 minutes or until tender.
Add garlic; saute 1 minute.
Add peas, beans, salsas, and bacon; cover and cook until thoroughly heated. Remove from heat; stir in cilantro.
Serve warm with fat-free tortilla chips.
Yield: 7 cups (serving size 1/2 cup)
Source: Cooking Light Magazine, September 1995
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