Party Skewers

Are you hosting a New Year's party?  Or are you going to one and you don't know what you should bring?  Well these quick and easy little skewers are the perfect party app!

Servings: 10
Serving Size: 2 skewers
Points Plus: 5pp
Prep Time: 10 minutes
Cook Time: n/a
Rating: 3 stars - Good

Ingredient List:
1 jar green olives
10 oz. Gouda cheese
10 oz. summer sausage
Toothpicks

Directions:
Dice the cheese and sausage into 1/2 oz. pieces (yes they are a little small, but you just need a taste of each ingredient to make the skewer complete!).  Assemble each skewer by starting with sausage, then Gouda, then topping off with a green olive.  Arrange on a serving platter and you're done!

Tip:
You can easily susbsitute in other items if you aren't a fan of summer sausage or Gouda cheese.  You could sub in salami or prosciutto instead of summer sausage and choose your favorite cheese instead!

XOXO Megan

Pesto and Roasted Red Pepper Bundles

This is a quick and easy Christmas appetizer that is so festive with pops of red and green! Throw these little bundles in the oven to serve for your family and friends to tide them over until you serve Christmas dinner.

Servings: 8
Size: 1 bundle
Points Plus: 4pp
Level of Difficultly: Easy
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Rating: 4 stars - Very Good

Ingredient List:
1 8 oz. Pillsbury Crescent Dinner Rolls, reduced-fat
1/4 cup basil pesto
1/3 cup roasted red peppers, drained and chopped
1/3 cup shredded mozzarella cheese, reduced-fat

Directions:
Preheat the oven to 375 degrees F. Unroll the crescent rolls from their packaging.  Spread a 1/2 Tbsp. pesto and 2 tsp. chopped roasted red peppers on the large end of each crescent roll.  Sprinkle each with a bit of mozzarella cheese.  Roll each bundle from the large end to the skinniest end, carefully tucking in the edges to contain the pesto, red peppers and cheese.  Place your bundles on a baking sheet and bake for 10-12 minutes, or until they turn golden brown.  Serve immediately!

Tip:
Although I have already lightened up this recipe with reduced-fat rolls and cheese, you can cut even more pp by slicing each crescent roll dough in half to create mini bundles!  If you choose to make the smaller version of this recipe, each bundle is only 2pp.

XOXO Megan

GRINCH Fruit Cabobs

Alright people!  Are you ready to see the cutest thing ever as we wrap up ‘Holiday Appetizer Week’ here on EAT ME??? Check out these totally adorable ‘GRINCH’ fruit kabobs!  I saw them on Pinterest and knew I had to try them.  I mean, they are so easy, so healthy, so cute, and perfect for your holiday get together!

Servings: As many as you want

Serving Size: 2 kabobs

Points Plus: 0pp

Prep Time: 20 minutes

Cook Time: 0 minutes

Level of Difficulty: Easy

Rating: 4 stars – Very Good (if using good quality fruit)

Ingredients

Green Grapes - SEEDLESS

Strawberries

Bananas

Bag of mini marshmallows

Toothpicks

**NOTE: The amount of fruit you need depends on how many kabobs you want to make.  Figure 1 banana will equal about 10 kabobs.**

Instructions

Clean your grapes and remove them from their stems. Rinse your strawberries and cut off their green tops. Slice each banana into 10 slices, about ¼ inch thick.  Open your bag of marshmallows and try to not eat any J.

To assemble: Using a toothpick. Layer on the fruit in this order; grape, banana, strawberry and finally mini marshmallow.  Put them on a pretty plate and serve!

Tip

My sister Jessica brought up a n excellent point.  Grapes and strawberries aren’t really in season during the winter holidays.  My suggestions are to 1. Buy your fruit from a higher quality grocery store with higher quality produce and/or 2. Make ‘GRINCH’ kabobs all year round! I also would like to try these with a mini white chocolate chip as the hat tassel and see what the flavor is like.

Spiced Cherry Cheese Ball

This might be my favorite holiday appetizer of all time!!!  Every time I make it people are SO impressed too – it definitely gets awesome reviews!  Check it out and impress your next party guests with this holiday favorite.

I know what you are thinking… a CHEESE BALL is a healthy appetizer??  Well, Katie and I both believe that you can’t completely ignore holiday foods, especially your favorites.  If you do they will continue to call your name from across the room at your holiday party… ‘Eat me… eat me...”!  Instead, we believe it’s important to give in a little, but with moderation!  I’ve slimmed down this original recipe found here with 1/3 less fat cream cheese and reduced-fat cheddar.  Also, serve with veggies for a lower pp option!

Servings:  24

Size:  2 Tbsp. + 5 Ritz crackers

Points Plus: 4pp 

Level of Difficulty:  Easy

Prep Time: 10 minutes (+ 2 hours of time in the fridge)

Cook Time: n/a

Rating: 4 stars – Very Good

  

Ingredient List:

1 8 oz. package cream cheese, 1/3 less fat

1 8 oz. package shredded white cheddar cheese, reduced-fat

½ cup dried cherries, chopped

¼ tsp. pumpkin pie spice

½ cup pecans, finely chopped

Directions:

In a medium bowl, mix together the cream cheese and shredded cheese until thoroughly combined.  Add in the cherries and pumpkin pie spice. Shape into a ball and wrap tightly in plastic wrap. Throw into the fridge and let sit for 2+ hours.  Just before serving, remove the cheese ball from the fridge and roll in pecans.  You might need to gently press the pecans in to make sure they stick.  Serve with crackers.

Tip:

One easy way to cut back on pp value with this app is to serve your cheese ball with veggies instead of crackers!!  This cuts down the serving to be only 2 pp for the cheese spread and 0 pp for the veggies! Cucumber slices and carrot sticks (or carrot chips) would work well since they would provide a firm enough base to spread the cheese onto.

XOXO Megan

Baked Potato Soup Cups

Have you walked into a friend’s party on a cold night and wondered how the heck you were going to warm up?  And then the hostess directs you to a table with those Asian soup spoons filledwith delicious warm soup as an appetizer as soon as you walk in the door? And then you sip it down and immediately feel warm, cozy and at home????

Well that has never happened to me, mainly because I don’t own ANY of those cool little spoons (and I guess my friends don’t either)! But I love the idea, and think that tiny portions of soup would be super fun at a holiday cocktail party! (and they are cute) I have a ton of glass votive candle holders leftover from my wedding, and thought these would work perfectly for a soup appetizer that can easily be eaten while mingling.  Disposable short clear cocktail glasses would work super well too. This recipe is inspired by Skinnytaste, and is a lighter version of creamy potato soup. It has the secret ingredient of cauliflower which lightens it up, and you know what guys? You can’t even taste the difference! Have this soup simmering on your stove and when your guests arrive hand them a tiny cup of soup instead of a drink!

Servings: 25

Serving Size: ¼ c.

Points Plus: 1pp

Prep Time: 15 minutes

Cook Time: 30 minutes

Level of Difficulty: Medium
Rating: 4 stars - Very Good

Ingredients 

4 small potatoes

1 head of cauliflower, cut into chunks, stems removed

2 cups chicken stock (I use water with bullion cubes)

1 cup fat free milk

1/2 cup light sour cream

2/3 cup reduced-fat cheddar cheese, shredded

4 slices turkey bacon, sliced into small pieces

1/8 cup chopped chives (I used parsley for color because I didn't have chives, but chives would be ideal!)

Salt + Pepper

Instructions

Poke potatoes with a fork and microwave them on high for 8 minutes, turning half way through. Prepare your cauliflower, and steam it on the stove for about 6 minutes. When potatoes are done let them cool (important!!) and remove skins.  It is OK to keep some skin on, skins are good! 

Add potatoes, steamed cauliflower, stock and milk. Bring to a boil then reduce heat to a low simmer.  Let soup simmer for about 30 minutes, allowing the flavors to mix. Then add sour cream and stir to combine. Remove soup from heat and set out your 25 (or however many you have) soup cups.  Top each cup with a pinch of cheese and a few crumbles of bacon.  Because the portions are 1/4 cup, a pinch and a crumble were plenty of toppings for me! Finally, top with a sprinkle of chives.  Put all of your tiny cups on a serving tray and VOILA! You can use normal sized spoons or invest in some tiny spoons, which I want to do!!

Tip

After you add the sour cream be sure to remove the soup from heat or it will start to curdle. You could do tiny soup appetizers with any soup you like!  And with the small appetizer portions it is a low point way to get your party started! Have FUN!

XOXO - Katie

Tortilla Pinwheels

These are a quick and easy holiday appetizer that will definitely be popular at your holiday party!  A good way to make these look more festive is to use spinach or tomato tortillas instead of plain ones - they you can serve a variety of red and green pinwheels!  My picture below shows plain tortillas, I couldn't find the other varieties at the store.

Servings:  25

Size:  2 pinwheels

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 15 minutes (Refrigerate overnight or for a few hours before serving)

Cook Time: n/a

Rating:  4 stars – Very Good

Ingredient List:

8 oz. cream cheese, 1/3 less fat (softened)

8 oz. sour cream, light

1 can (4 oz.) green chilies, chopped and drained

1 can (4 oz.) black olives, chopped and drained

1 cup reduced-fat cheddar cheese, shredded

½ cup green onions, chopped

Garlic powder to taste

5 flour tortillas (10 inch)

Directions:

In a medium bowl, combine cream cheese, sour cream, chilies, olives, cheddar cheese, garlic powder and stir until well combined – make sure the cream cheese is softened before you start this as it makes it much easier to mix in.  Spread a light coating of the filling mixture onto the tortilla.  Beginning on one side, begin to tightly roll the tortilla into a pinwheel, trying to make it as tight as possible.  This can be a little tricky, but you’ll get the hang of it after a few.  Wrap each tortilla in plastic wrap and refrigerate ideally overnight or a good 2-3 hours should be enough time.  Just before serving, remove the pinwheels from the fridge and slice on a cutting board.  Make sure to cut off the ends (these will be only partially filled anyways).  Use a knife to cut each tortilla into ½ inch pinwheel slices and arrange on a serving tray or platter.  A sharp knife works best since it allows you to cut without smashing the pinwheels too much.

Tip:

Only spread the filling mixture over two-thirds of the tortilla.  As you roll up the tortilla, the filling will overflow to fill the remaining one-third section.  Practice makes perfect!  Your first tortilla might not be your best. :)

XOXO Megan

Polenta Pepperoni Pizza

Hello everyone!  As you know it is that busy time of year, where food and drinks are the focus and you are too busy to do anything, let alone meal planning!  I don’t know about you but I ate way too many holiday goodies this past weekend (including more pieces of homemade fudge than I care to admit – recipe coming next week)! Are you hosting any holiday get-togethers?  Megan and I thought it would be fun to feature some easy and healthy holiday inspired appetizer ideas this week to make your party planning a breeze.  One of the most popular posts on EAT ME is for our mini polenta pizzas.  I thought I would do a twist on these by making them Christmas colored (red, green and white!) and adding meat.  They turned out really tasty – enjoy!  Also they are extremely easy.  Make these for your holiday party – people will be impressed people!

Servings: 12

Serving Size: 2 polenta pizzas

Points Plus: 3pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 45 minutes

Rating: 5 stars - Excellent

Ingredient List

1 log of polenta

12 pieces turkey pepperoni

1 cup marinara sauce

¼ cup fat free feta

1 cup arugula, chopped

Italian seasoning

Cooking spray

Instructions

Pre-heat your oven to 400 degrees. Cut polenta log into 12 equal rounds. Lay the rounds on a baking tray and spray them with cooking spray. Bake for 20 minutes.  Remove tray from oven, flip rounds, and layer with toppings, starting with about 1 T. of sauce, then 1 turkey pepperoni, about 1 T. of raw arugula, about 1 t. of feta and a sprinkle of Italian seasoning.  Return the tray to the oven and bake for an additional 20 minutes.

Tip

Of course you could make these polenta rounds into any type of pizza your little heart desires! I chose these toppings because they were holiday-esk, but experiment! (and let us know what you do)

XOXO - Katie

Pumpkin Cheese Fondue

Pumpkin fondue?!?  What a delicious combination of spices, cheeses and of course PUMPKIN!  Fondue is a very fun appetizer to serve when entertaining!  This recipe has a new twist on the tradtional cheese fondue by incorporating pumpkin into it.  Check it out and see what you think.

Servings:  16

Size: 3 Tbsp. (total recipe makes about 3 cups) 

Points Plus: 2pp

Level of Difficulty:  Medium

Prep Time: 10 minutes (if you need to grate the cheese)

Cook Time: 15 minutes

Rating: 4 stars - Very Good

Ingredient List:

1 clove garlic, smashed

1 ¾ cup hard apple cider

¾ cup pumpkin puree

¼ tsp. dry mustard powder

¼ tsp. ground cayenne pepper

¼ tsp. homemade pumpkin pie spice

½ tsp. sea salt

2 Tbsp. flour

2 oz. grated cheddar cheese

1 oz. grated Gruyere cheese

3 oz. Brie cheese (remove the rind)

1 tsp. fresh lemon juice

Directions:

Combine all ingredients listed above through the sea salt in a medium saucepan.  Whisk the mixture until well combined; cook over medium heat brining it just to a boil.  Immediately reduce the heat to low.  While the saucepan mixture is heating up, combine the flour with the three cheeses, tossing to coat evenly.  Add the cheeses to the pumpkin mixture in three separate batches, whisking constantly until the cheese in melted before you add the next batch.  Finally, whisk in the lemon juice and pour into a fondue pot that has already been warmed.

Serve the pumpkin cheese fondue with apple slices, cubed multi-grain bread or veggies.

Tip:

In order to stay in control, it would be best to serve this fondue with only apples and veggies and forgo the bread cubes so you are only using points for the fondue and not the dipping pieces.  Although bread is delicious, you can save points for other foods OR eat another serving of the fondue! :)

XOXO Megan

Bruschetta + Cherry Tomatoe Tapenade

This recipe is so delicious.  This is a recipe my mom found, here is the original recipe.  It is a fun take on the traditional bruschetta by turning the normal mixture into a tapenade instead.  Yum-o!

Servings: 8

Size:  2 slices of bread/bruschetta

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 10 minutes (to grill the bread)

Rating: 4 stars – Very good

Ingredient List:

2 cups cherry tomatoes
½ cup kalamata olives, pitted
6 green onions, chopped
1/3 cup pine nuts
Fresh ground pepper
Kosher salt
8-10 fresh basil leaves, torn
½ cup olive oil
2 oz. block Parmesan cheese, cubed
1 French baguette

Directions:

Slice the baguette into 1 inch slices.  Brush olive oil onto each slice and lightly sprinkle with salt.  In a grill pan over medium-high heat, grill the bread slices until they have grill marks and are lightly browned.  In a food processor, combine the tomatoes, olives, green onions, pine nuts, a dash of salt and pepper, basil, olive oil and Parmesan cheese cubes.  Lightly pulse the food processor until all ingredients are chopped and well combined.  Scoop the tapenade into a medium bowl for serving purposes.  Serve each bread slice with a generous helping of tomato tapenade and enjoy!

Tip:

Be careful not to over-pulse in the food processor!  It can easily happen, but your tapenade should resemble more of a chunky texture.

XOXO Megan

Beer Pretzel Dip

This is an easy appetizer dip you can throw together and serve with pretzels.  It's not too bad for you since you use light beer and reduced fat cheeses, but like anything... make sure you eat this in moderation!!

Servings:  Recipe will make 2 1/2 cups or about 13 servings
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: n/a
Rating: 3 stars - Good

Ingredients:
2 - 8 oz. packages cream cheese, 1/3 less fat
1 package dry Hidden Valley Ranch dressing mix
1/4 to 1/2 cup light beer
1 cup. shredded sharp cheddar, reduced-fat

Directions:
In a medium bowl, mix the cream cheese, Ranch dressing mix and light beer with a mixer.  Fold in the shredded cheddar cheese, stirring until well mixed.  Serve with pretzels and enjoy!!

XOXO Megan

Zucchini Parmesan Crisps

This is quick, healthy appetizer that resembles something much more indulgent.  Serve this as a snack before dinner to help people feel satisfied, but not too full that you ruin your dinner appetite!

Servings: 4

Size:  About ½ cup

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Rating: 3 stars – Good

Ingredient List:

Cooking spray
2 medium zucchini, sliced to ¼ inch slices
1 Tbsp. olive oil
¼ cup bread crumbs
¼ cup shredded Parmesan cheese
1/8 tsp. salt
1/8 tsp. pepper

Directions:

Preheat the oven to 450°. Wash and slice the zucchini into ¼ inch slices.  In a medium bowl, toss the zucchini slices with 1 Tbsp. olive oil.  In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper.  Coat a baking sheet with cooking spray.  Begin an assembly line by taking a zucchini slice, dipping it in the bread crumb/cheese coating, pressing the coating to stick and making sure you coat both sides before transferring to the baking sheet. Bake until the crisps are browned, about 25 to 30 minutes.

Tip:

Grab a friend (or your fiancé) to help with the breadcrumb/Parmesan coating process – you will have quite a few zucchini slices so it gets a little repetitive!

XOXO Megan

Homemade Ranch Dressing

Warning: this post contains WEIRD FOOD!  One day in a WW meeting a lady starting talking about her loooooove of ranch.  Everyone knows, if you are going to eat ranch dressing you have to do full fat, because the light variety is nasty. But at 2pp per T., who really wants to waste the points.  Anyways, this lady talked about how she mixed cottage cheese with Hidden Valley Ranch powder in her food processor, and how it tasted like regular ranch dressing and she could eat 1/2 cup of it for 2pp! I had to try it, and you know what, she was right!  I used this ranch as a veggie dip with none other than dragon tongue beans from our CSA! That right - these very odd looking beans taste like regular green beans and you can eat them raw or cooked.  Give them a whirl!

Servings: 4

Serving Size: 1/4 cup

Points Plus: 1pp

Level of Difficulty: Easy

Prep Time: 2 minutes

Cook Time: n/a
Rating: 4 - Very Good

Ingredient List:

1 cup 1% cottage cheese

1 T. Hidden Valley Ranch powder

1 T. skim milk

Directions: 

Mix ingredients in a small food processor and blend! Serve with veggies

Tip:

The more milk or liquid you add the thinner the dressing will be.  I think if you added 2 T. of milk your dressing would be of salad dressing consistency!

XOXO Katie

Mini Pepper Chicken Nachos

Who doesn’t love nachos??  However, they can be high in points and unhealthy.  This recipe attempts to fix that!  Replace the chips (and carbs) with mini bell peppers instead and top with regular nacho ingredients and shredded chicken.  Delicious!!

I found this recipe on the Heat Oven to 350 blog

Servings:  4

Size:  1/4 of the nachos

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  10 minutes

Rating: 4 stars – Very Good  

Ingredient List:

1 tsp. vegetable oil

2 cloves garlic, minced

6 green onions

1 1/2 cups shredded cooked chicken

1 tsp. chili powder

1 cup salsa

Salt & pepper to taste

1 pound mini bell peppers

1 1/2 cup shredded cheddar-monterey jack blend, reduced-fat

1/4 cup black olives, sliced

1/2 large tomato, diced

1/4 cup fresh cilantro

Directions:

Preheat oven to 350°.  In a large skillet, heat oil and add garlic and green onions, cook for a few minutes.  Add in shredded chicken and chili powder; mix well until the chili powder evenly coats the chicken and onions – cook until the chicken is warmed through.  Remove the pan from the heat and stir in the salsa and season with salt & pepper to taste.  Prepare the pepper nacho chips by cutting off the tops of each pepper and slicing in half lengthwise to form chips.  Place the peppers on a large cookie sheet.  Scoop the chicken mixture onto each mini pepper and then top with shredded cheese and black olives.  Bake the chicken nachos in the oven for about 10 minutes or until the cheese is melted.  Before serving, top the nachos with tomatoes and fresh cilantro.

Tip:

Make the chicken in your crock-pot the night before you want to serve this recipe!  Crock pots are a great tool in making prep for entertaining easy!

XOXO Megan

Caprese Salad

Everyone loves a caprese salad, especially during the summer months when fresh tomatoes are EVERYWHERE!  A caprese salad can be an appetizer, side dish or even sometimes a full meal.  I served this as the first course to a multiple course Italian feast, and it was the perfect size to get things rolling.

Servings: 4
Size: 1 caprese stack
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: n/a
Rating: 4 stars - Very Good

Ingredient List:
1 Heirloom tomato
4 t. olive oil
5 basil leaves
4 oz. fresh mozzarella
Kosher salt and pepper

Directions: 
Slice your tomato into four thick pieces horizontally, saving the top and bottom piece for personal consumption (0pp)! Slice your mozzarella ball into 4 1 oz slices horizontally.  Clean your basil leaves.  Layer on each serving plate 1 tomato slice, 1 basil leaf and 1 mozzarella slice. Drizzle each serving with 1 t. olive oil and then salt and pepper to taste.

Tip:
This is hands down the BEST cheese knife ever.  It works best for soft cheese, and makes cutting nice and clean.  The knife is a little pricey but for sure worth the investment!

XOXO - Katie

White Wine Spritzer

What could be better than double the drink for half the points plus?!  Introducing my favorite summer beverage...white wine spritzer! I first was introduced to this gem on a hot summer day about a year ago.  It is so easy and low in pp, it also takes a while to drink! So grab a bottle of white wine and drink up!

Servings: 1
Size: 10oz.
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 1 minutes
Cook Time: n/a
Rating: 5 stars - Excellent

Photo from foodnetwork.com

Ingredient List: 
4 oz. white wine (I like dry)
6 oz. club soda
Ice

Directions: 
Fill glass with ice, add wine and soda, stir!

Tip:
You could also make this with red wine.  I LOVE adding ice and serving this drink in a wine glass to feel more fancy!

XOXO - Katie

Mini Bacon and Cheese Quiches

I love mini foods and these mini quiches are so cute!  They are also easy to make and low in pp value (and a WW recipe!).  There are a lot of different varieties you could make with this recipe to serve it at a dinner party as an appetizer.  As bacon and egg quiches, I served this at a brunch party.

Servings:  18

Size:  2 mini quiches

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  20 minutes

Rating: 4 stars – Very good

Ingredient List:

36 wonton wrappers (3 ½ inch squares)

1 small onion

1 cup fat free egg substitute

1 ½ cup evaporated milk

½ cup shredded cheddar, reduced-fat

4 slices turkey bacon, chopped

Cooking spray

Directions:

Preheat oven to 350°. Coat 36 mini muffin pans with cooking spray.  Press wonton wrappers into each mini muffin cup and spray the edges of the wonton wrappers, this will ensure they brown while baking.  In a small skillet, sauté the onion until tender, about 3-5 minutes.  Whisk together the egg, milk, cheese in a glass bowl; stir in the bacon and onion.  Fill the mini muffin cups with approximately 1 Tbsp. of egg filling.  Bake for 20 min.

Tip:

Wonton wrappers can be used for so many different recipes!  They are perfect for making homemade ravioli – Katie is a pro at wonton raviolis. J

XOXO Megan

Mexican Caviar

This is a family favorite recipe and a fun new take on the traditional chips and salsa.  You can find some healthier baked chip options to serve with this to make sure you don’t spend too many pp values when snacking.  I made this for a 4^th of July barbeque I hosted last week.  I chose to serve it with blue corn chips which was a tasty choice!

Servings:  12

Size:  1/12 of the recipe

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

Ingredient List:

1 can shoepeg corn

1 can black eyed peas

1 can black beans

1 tomato, diced

1 avocado, diced

¼ cup red onion, chopped

½ red pepper, chopped

¼ cup fresh cilantro

Dressing:

¼ cup red wine vinegar

¼ cup olive oil

2 cloves garlic, minced

1 tsp. cumin

Salt & Pepper to taste

Directions:

Drain and rinse the peas, beans and corn; add to a large bowl.  Add in chopped tomato, onion, red pepper and cilantro.  Mix the dressing together with a whisk in a small glass measuring cup.  Pour the dressing over the salad and mix well.  Refrigerate if you aren’t serving immediately.  Add in the diced avocado just before you plan on serving to avoid browning. 

Tip:

It might be difficult to find a can of black-eyed peas.  I looked at a few different stores and was unsuccessful.  A good substitute is pinto beans! 

XOXO Megan