How about them Broncos huh? It was a bad year for the Steelers, but it was a really bad Super Bowl for the Broncos. Sorry to any Broncos fans out there, but at the end I was cheering for the Seahawks to run up the score just for fun. Eek.
What about the commercials? There were a few I liked but some of them were pretty sad (ehem, puppy and horse love)…but when Sarah McLachlan got attacked by the Doberhuahua, it was priceless.
This recipe is a little late for your game day fun, but hey, maybe next time around right? Or maybe Cinco de Mayo?? One of my favorite holidays, I love margaritas and Mexican food. Fake Mexican food works for me too, I’ll eat that stuff all day everyday.
This is a fun (and filling!) dip to take to a party or you could serve it as a side dish which you’ll see in my meal prep this week 🙂 I couldn’t tell you where the name comes from…maybe cowboys like beans!
Servings: 10 • Serving Size: About 1/2 cup • Calories: 115 • Fat: 4 g • Protein: 5 g • Carbs: 17 g • Fiber: 6 g • Sugar: 2 g • Sodium: 215 mg • Cholesterol: 0 mg
- 15 oz can low sodium black beans, rinsed and drained
- 15 oz can black eyed peas, rinsed and drained
- 2 roma tomatoes, diced
- 1 cup sweet corn kernels
- 1/4 cup green onions, chopped
- 1 jalapeño, diced
- 1 avocado, cubed
- 2 tbsp cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper to taste
- Mix all ingredients together except avocado and refrigerate for 30 minutes. Top with avocado and serve.