Jazzy Skinny Beans Black Eye Peas W Sweet Corn Recipes

SWEET CORN AND BLACK BEAN SALAD

Steps:

• Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
• In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
• Pour dressing over salsa and mix gently. Add salt and pepper to tas.

UPTOWN COWBOY CAVIAR

Steps:

• Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
• Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

Steps:

• 1. Whisk together first 7 ingredients; set aside.
• 2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
• 3. Refrigerate several hours or over night before serving.
• 4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy

JAZZY BAKED BEANS

Steps:

• Fry the onion, chili, pepper and garlic in a little olive oil until soft.
• Add the baked beans, kidney beans, ketchup and cumin and heat through.
• Season to taste and stir in the chopped cilantro.
• To serve, pile the beans onto triangles of toast. Finish with a grating of cheese and serve with a dollop of soured cream.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.