Ingredients:
DRESSING
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon Cajun seasoning
- 1 teaspoon minced fresh garlic
SALSA
- 3/4 cup cooked Camellia Brand Green Baby Lima Beans
- 3/4 cup cooked Camellia Brand Crowder Peas
- 3/4 cup cooked Camellia Brand Lady Cream Peas
- 1 large tomato, seeded and diced (about 1 cup)
- 1 medium poblano, seeded and diced (about 2/3 cup)
- 1 cup fresh or thawed frozen yellow corn
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 large tomato, seeded and diced (about 1 cup)
- Tortilla chips
Directions:
- Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
- In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
- Cover and chill for up to 2 hours.
- Serve with tortilla chips for scooping.