Yellow Split Pea Soup
Ingredients:
- 2 cups Yellow Split Peas
- 6 cups Water or Chicken Broth
- 1 can Low Sodium Collards (14 oz)
- 1 Onion, diced
- 2 cloves Garlic, minced
- Salt and Pepper to taste
- Olive Oil for cooking
Directions:
- Rinse the yellow split peas under cold water and drain.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until softened.
- Add the yellow split peas and water or chicken broth to the pot.
- Bring to a boil, then reduce heat to low and let simmer for 45-50 minutes or until the peas are tender, stirring occasionally.
- Stir in the canned low sodium collards and simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
Red Kidney Bean and Corn Salad
Ingredients:
- 1 can Dark Red Kidney Beans (24 oz)
- 1 can Corn Whole Kernel (24 oz)
- 1 can Tomato Diced (24 oz)
- 1/2 cup Red Onion, finely chopped
- 1/4 cup Fresh Cilantro, chopped (optional)
- 2 tablespoons Lime Juice
- Salt and Pepper to taste
- Optional: Avocado slices for garnish
Directions:
- Rinse and drain the dark red kidney beans and corn whole kernel.
- In a large mixing bowl, combine the beans, corn, diced tomatoes, chopped red onion, and chopped cilantro.
- Drizzle lime juice over the mixture and toss gently to combine.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with avocado slices or fresh cilantro before serving if desired.