Bean dip salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
* Black-eyed peas rinsed 1can * Black Beans Rinsed,1 can * *Green Giant Chipolata White Corn, 1.5 cup 1 cup fine chopped onion1 cup fine chopped pepper or celery * Olive Oil, 1 cup * Cider Vinegar, 1 cup * *Splenda 1 cup * *Jalapeno Slices Old El Paso Pickeled,1 cup
Chop veggies super fine, rinse beans really well, put into bowl
Mix oil vinegar and splenda together until the splenda dissolves. Pour over beans and refrigerate for at least 4 hours, sitting over night is best
makes 28 1/4 cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user IZZYKATT.
Mix oil vinegar and splenda together until the splenda dissolves. Pour over beans and refrigerate for at least 4 hours, sitting over night is best
makes 28 1/4 cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user IZZYKATT.
Nutritional Info Amount Per Serving
- Calories: 113.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 338.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.2 g
- Protein: 1.5 g
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