Sign Up

Serves: 48
Total Calories: 1,568.4
Prep time: 12 minutes
Cook time: n/a
Total time: 12 minutes

1 (14-ounce) can black-eyed pea
2 (15 1/2-ounce) cans garbanzo beans
2 medium tomatoes
4 green onions
2 cloves chopped garlic
2 jalapeño peppers (opt)
1/2 cup fresh parsley
1 (8-ounce) bottle fat free or lite Italian salad dressing
1 teaspoon oregano
1 large bag baked tortilla chip

1. 2 or more hours before serving: Drain and rinse both kinds of beans. Place in medium bowl.
2. Chop tomatoes, onions, garlic, peppers, and parsley and add to beans.
3. Add dressing and oregano to mixture and mix well.
4. Refrigerate for 2 hours or more before serving. This will keep for 5 days in your refrigerator.
5. Just before serving: Toss beans gently and serve with chips.

Nutritional Facts:

Serves: 48
Total Calories: 1,568.4
Calories from Fat: 247.2

More Recipes from the Lickety Split Meals Cookbook:
Benito Bean Dip
7-Layer Bean Dip
Oklahoma Bean Dip
Herbed Salmon Spread
Holiday Crab Dip
Bagel Chips
Spinach Dip in Pumpernickel
South of the Border Roll Ups
Simple Tofu Bites
Tzatziki and Vegetables
Marinated Sesame Chicken Kabobs
Zippy Zonya Mexi Mix