SERVING SIZE: 140g
YIELDS: 10 servings
– 120g red onion, finely sliced
– 15.5 oz can black beans, rinsed and drained
– 15.5 oz can black-eyed peas, rinsed and drained
– 15.25 oz can whole kernel golden sweet corn, rinsed and drained
– 215g tomato, diced
– 120g light Italian dressing
– 17g fresh lime juice
– 150g avocado, diced
– garlic salt to taste (I used about 1/4 tsp)
*Note: This recipe is vegan and vegetarian.