Buckaroo bean & bacon salsa
7 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Onion; chopped |
| 2 | cloves | Garlic; minced |
| 15 | ounces | Can black-eyed peas; rinsed and drained |
| 15 | ounces | Can black beans; rinsed and drained |
| 15 | ounces | Can pinquito or pinto beans; rinsed and drained |
| 14½ | ounce | Can salsa with chipotle |
| 14½ | ounce | Can salsa with cilantro |
| 4 | slices | Bacon; cooked, drained and crumbled |
| 2 | tablespoons | Cilantro, fresh; chopped |
Directions
: Coat a large nonstick skillet with cooking spray; place over medium hea. Add onion; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add peas, beans, salsas, and bacon; cover and cook until thoroughly heated. Remove from heat; stir in cilantro. Serve warm with fat-free tortilla chips. Yield: 7 cups (serving size ½ cup). : Per serving: 91 cal (7% from fat).
: Source: Cooking Light Magazine September 1995. Typos by Elizabeth Wood 1/97.
From: Elizabeth Wood Date: 09 Jan 97
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