Buckaroo Bean & Bacon Salsa
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Categories: Low-, Fat
Yield: 7 Cups
Vegetable cooking spray
1 c Onion; chopped
2 cl Garlic; minced
15 oz Can black-eyed peas; rinsed
-and drained
15 oz Can black beans; rinsed and
-drained
15 oz Can pinquito or pinto beans;
-rinsed and drained
14 1/2 oz Can salsa with chipotle
14 1/2 oz Can salsa with cilantro
4 sl Bacon; cooked, drained and
-crumbled
2 tb Cilantro, fresh; chopped
: Coat a large nonstick skillet with cooking spray; place over
medium hea. 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). : Per serving: 91 cal (7% from fat).
: Source: Cooking Light Magazine September 1995. Typos by
Elizabeth Wood 1/97.
From: Elizabeth Wood Date: 09 Jan 97
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