- 1 (15 ounce) can seasoned black-eyed peas, drained
- OR 1 (15 ounce) bag black-eyed peas, (do not soak overnight)
- 1 (15 ounce) can seasoned or plain black beans, drained
- OR 1 (15 ounce) bag black beans, soaked overnight
- 3/4 cup frozen sweet corn, thawed
- 3 green onions, chopped
- 1/2 cup chopped green bell pepper
- 2 or 3 tomatoes, diced
- 1/3 cup cilantro, chopped
- 1 ripe avocado, chopped
- 10 red, yellow, or orange peppers w/seeds and tops removed
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 lime, juiced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
If you are working with dry beans, soak only the black beans overnight. In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 bag of black beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature for an hour. Drain and rinse beans. Repeat this with the black eyed peas before preparing the rest of the recipe.
Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, and cilantro in a medium bowl.
Prepare dressing: In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper.
Pour dressing over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Scoop into peppers and serve.
Lyra Lemieux is a volunteer at Dana Farber who is in the Health Science major at University of Massachusetts Boston. She has always had a passion for health and exercise; working in nutrition is the perfect path for her. Lyra is studying to become a registered dietician.