Jessica's Joyful Kitchen

3-16 ounce cans black-eyed peas, rinsed and drained  1 cup finely chopped green pepper  3/4 cup finely chopped jalapeno peppers  3/4 cup finely chopped onion  2 garlic cloves, chopped Vinaigrette: (or half a bottle of light Italian dressing) 3 oz EVOO  3 oz apple cider vinegar 1 Tbsp  fresh lemon juice 1/2 tsp. Italian seasoning  1/4 tsp. paprika  1/2 tsp. salt  1/4 tsp. black pepper  Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

8 small potatoes (like Yukon gold or red new), about 1 pound Cooking spray 1 tablespoon olive oil 1/8 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon salt Preheat the oven to 450 degrees F. Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain. Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes. Brush the tops of the potatoes with the oil, sprinkle with garlic powder, salt, and pepper and bake until crisp and golden, about 20 minutes. Recipe Adapted from ELLIE Krieger

2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar (I used pepper-jack and only 1/4 cup as garnish) 1 (4oz ) can sliced olives, highly recommended Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, wate...