James and Deborah Rankin, Owners
Copyright © 2007-2016 J Bar D Ranch. All Rights Reserved.
This is my go-to recipe for a quick and easy dish for garden club meetings, summer picnics, family gatherings, etc. It is always a big hit!
1 - 15 oz. can pinto beans
1 - 15 oz. can black-eyed peas
1 - 15 oz. can black beans
1 - 15 oz. can corn kernels or 1- 15 oz. can golden hominy
1 - 14 oz. can diced tomatoes
1 small onion - finely chopped
1/2 cup bell pepper - finely chopped
1/2 cup pickled jalapenos - finely chopped
1 cup of Italian dressing
1/2 cup fresh cilantro - chopped
1/2 tsp. garlic powder
1 chopped avocado (optional)
Drain and rinse pintos, black-eyed peas, black beans and corn kernels (or hominy) in a colander. After rinsing place in large bowl. Drain diced tomatoes in colander and add to bowl with beans, peas and corn. Chop onion, bell pepper, jalapenos and cilantro - add to bowl along with garlic powder and Italian dressing. Mix well to coat all vegetables with the dressing.
Cover and refrigerate at least 4 hours to allow flavors to blend. For the best results, refrigerate overnight. Serve with tortilla chips.
As an alternative to serving with chips, place a generous amount of caviar on a whole tortilla, either corn or flour, and top with avocado. This puts Taco Bell's bean burrito to shame! Both are absolutely wonderful with a glass of red wine or a cold beer.