Get in the fiesta spirit! Cinco de Mayo is coming up. This day signifies the Mexican army’s win over the French at the Battle of Puebla during the Franco-Mexican War. In Mexico, it’s referred to as El Dia de la Batalla de Puebla. Traditionally Cinco de Mayo is celebrated with parades. Work may hinder your parade attendance, but make sure to bring the flavors of our southern neighbors to your table tonight.

Change up traditional pico de gallo with black-eyed pea beans. Black-eyed pea beans bring stunning visual interest to the dish. Their unique beige color with name sake black eyes give a great conversation starter for guests. Mix the beans with a multitude of ingredients including corn, tomatoes, red onion, cilantro, and lime juice to incorporate a juicy and fresh flavor to the pico. Use jalapenos for added spice, but keep your guests heat tolerance in mind.

Food blogger Amber created this recipe just for us. Check out her out creations at A Ginger in the Kitchen.

Cinco De Mayo Roasted Corn and Black-eyed Pea Beans Pico

Cinco De Mayo Roasted Corn and Black-eyed Pea Beans Pico

Ingredients

  • 2 cups frozen corn
  • 4 ripe tomatoes, seeded and chopped
  • 3/4 cup chopped red onion
  • 2 cups Randall Beans Black Eyed Peas
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 jalapenos, stemmed, seeded, and minced
  • Salt and freshly ground black pepper

Instructions

  1. Heat a dry pan over medium-high heat. Grill the corn, turning occasionally, until lightly roasted in spots, about 10 minutes. Set aside until it is cool enough to handle.
  2. In a large bowl, mix together tomatoes, onion, black eyed peas, cilantro, lime juice and jalapeno. Add corn and season with salt and pepper.
  3. Cover and chill for at least 30 minutes, until flavors blend. Serve with tortilla chips.
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You can make this delicious dish with either our traditional Great Northern White Beans or  Black Beans

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