- Veggie Fun Kitchen
– 1 cup yellow onion chopped, can sub white or red – 1 green bell pepper chopped – 1 bunch green onion sliced – 1 pint cherry tomaotes halved – 2 jalapenos sliced, see notes – 1/2 teaspoon corriander – 15 ounce canned kidney beans drained and rinsed – 15 ounce canned black-eyed peas drained and rinsed – 1 cup Italian Dressing zesty – 1 bunch cilantro chopped – salt and pepper to taste
1. Chop and cut the vegetables.
2. Drain and rinse the canned beans.
3. Combine all ingredients except for the cilantro.
4. Cover and chill in the refriderator for two hours.
5. Add the chopped cilantro.