Kathy tried this recipe at her baby shower, and we recreated it to enjoy many times over. It’s a summer sensation all year long. Healthy, filling, and full of flavor. It’s great as an appetizer, over grilled chicken, or as a meal on its own. Plus you can eat it on a chip; how can you go wrong?
6 Roma tomatoes, seeded and chopped
1 bunch cilantro, chopped
1 can black beans, drained and rinsed
1 can white corn, drained
1 can kidney beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 medium red onion, finely chopped
1 jalepeno, seeded and finely chopped (optional–do more if you like a kick)
1 clove garlic, pressed or finely minced
¼ teaspoon lime zest (optional)
3 avocados, peeled, seeded and chopped
1 Tablespoon fresh squeezed lime juice
½ cup of fat free Zesty Italian dressing (bottled, not powder)
Salt to taste
Combine all ingredients well except the last three. Add lime juice and Italian dressing; then gently fold in avocado. Cover and chill. Serve with tortilla chips.
Weight Watchers info.: A high protein vegetarian dish, this comes to just 7 SmartPoints even with all that avocado (with a one cup serving size, this dish serves 10 — oddly enough, each serving is 8 oz. by weight too). Chips are not included in the point tally, but it really is so good you’ll enjoy it on its own too!