Iām a cuban and puerto rican, living in Seattle, Washington with my husband and pup. I absolutely love working with fellow solopreneurs and online business owners who want their websites to stand out and shine online. āØ
This is by far one of my favorite salsas and bean salad! I originally got the recipe from a classmate in college after trying it at one of our potluck parties. It’s just so delicious and SO EASY to make, most of the ingredients are already portioned out and ready to go.
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I made a huge batch for my co-workers for our back to school potluck and I got a ton of compliments! The recipe below is for one batch but the picture reflect two batches because I was serving a crowd.
Drain the black eye peas, corn, and black beans in the sink removing all the extra liquid. Dice your tomatoes. Chop up the Cilantro.
Combine everything into a large bowl, add liquid ingredients and seasoning. Mix to combine.
Cover and refrigerate for at least 30 minutes but can be made a couple of days ahead of time.
Before serving, cut and dice the avocado. Mix with the lemon juice in a small bowl. Stir this into the already made mixture, serve with tortilla chips and
ENJOY!
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alexis porter
Iām a cuban and puerto rican, living in Seattle, Washington with my husband and pup. I absolutely love working with fellow solopreneurs and online business owners who want their websites to stand out and shine online. āØ
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