Fiesta Bean Salad

Yes, this salad DOES taste as good as it looks.  A perfect blend of bright, spicy and refreshing, this Fiesta Bean Salad quells your hunger without leaving you feeling dragged down.  As the temperatures flirt with the 80-degree mark over the next few days, this is the perfect dish to enjoy outdoors--for an Easter barbeque, for instance.  Or a picnic in the park! :)

Recipe Notes:

• It's spicy!  If you prefer milder dishes, I suggest draining the Ro*Tel® and/or using the mild variety.  Throw in some lime juice for flavor and acidity.
• Purple hull peas are similar to black eye peas...but different.  Give 'em a try if you've never had them, but if you insist on skipping out you can certainly use more black beans.
• The recipe as given to me by a co-worker was for a black bean dip, which is made similarly--but with three undrained cans of black beans.

Fiesta Bean Salad  (Serves 6-8)
Adapted from a co-worker's recipe

10 oz. can Mexican Ro*Tel® tomatoes, undrained
2 avocados (firm works best)
15 oz. can corn, drained
15 oz. can black beans, drained and rinsed
15 oz. can purple hull peas, drained and rinsed
3 green onions, sliced
¼ cup chopped cilantro
Salt and pepper to taste
Tortilla chips for serving, if desired

Place undrained tomatoes in a large mixing bowl.  Dice avocados, placing in bowl with tomatoes as you dice them (the acid in the tomato juice will help keep the avocado cubes retain their green color, so stir them up and get 'em coated!).  Add the remaining ingredients and stir well.  Season to taste with salt and pepper.  May be served immediately or chilled for several hours to allow flavors to blend.