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8 Servings
Beans TexMex
Diabetic Vegetarian Vegan Kid Friendly Superbowl New Year No Cook Advance Simple - Easy Snacks Brunch Appetizers TexMex Beans Fall
6 ounces Pinto ns (1/2 can)
12 ounces Blackeyed peas w/ apeno (1 can)
12 ounces White shoepeg n (1 can)
4 ounces ento pepper (small jar)
1 cup Green per chopped
1 cup ery chopped
1 small on finely chopped
1 teaspoon t
1/2 teaspoon per
1 tbs Water
3/4 cup er vinegar
1/2 cup etable oil
1 cup enda - or sugar if you wish
Drain beans, peas, corn and pimento and mix together In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean mixture. Marinate at least 24 hours before serving. Drain and serve on a leaf of lettuce. Serve low carb tortilla chips alongside. Store in saved marinade. Keeps in refrigerator for 2 months Low Carb Tortilla Chips: I take low-carb tortillas, cut them in wedges, spray them lightly with oil and bake them until crisp. Sprinkle a bit of sea salt in them if you desire. Each (3/4 cup) serving (excluding any chips) contains an estimated: Cals: 107, FatCals: 44, Total Fat: 5g SatFat: 1g, PolyFat: 3g, MonoFat: 1g Chol: 0mg, Na: 174mg, K: 210mg TotCarbs: 14g, Fiber: 3g, Sugars 3g NetCarbs: 11g, Protein: 2g
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