With the Broncos playing Sunday night, we thought it would be the perfect time to share a post from Chef Maggie.
With football watching and tailgating season taking hold of most of us, I always begin to dread the mindless afternoon game-time snacking. This week’s earthy and colorful dish is really a crunchy and satisfying salad but can be scooped with a chip, so none will be the wiser to you sneaking in yummy veggies right next to the chili cheese fries on the game-day buffet.
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1 can Sweetcorn
1 can Black eyed peas, drained and rinsed in a colander with cold water
1 Chayote squash, cut into cubes roughly the size of the corn kernels (Chayote is a Mexican squash that most grocers carry and has a fabulous crunch and citrusy taste.)
8 Mini sweet peppers, red and orange, cut into small cubes the size of corn kernels
½c. Cilantro leaves, chopped
To taste Salt and pepper
2 T. Seasoned rice vinegar
2 T. Olive oil
1 T. Lemon juice
Mix everything together in a large bowl, serve with tortilla chips!