Fiesta Salad

Makes 8 servings Serving Size: 1/2 cup Ingredients 1 (15-ounce) can black-eyed peas or black beans, drained and rinsed 1 (15-ounce) can yellow corn, drained and rinsed 1/2 cup chopped green or red bell pepper 1/2 to 1 cup chopped onion 1/4 cup vegetable or olive oil 1/2 cup sugar 1/4 cup vinegar (white, cider, … Read More


Tempting Tostadas

Makes 4 servings Serving Size: 1 tostada Ingredients 4 corn tortillas, 6-inch 1 cup low-fat or fat-free refried beans 3/4 cup shredded low-fat Monterey Jack cheese 1 cup low-fat sour cream 1 cup shredded lettuce 1 cup shredded carrots 1 cup salsa Vegetable oil Directions Wash hands and surfaces. Preheat oven to 375°F. Lightly brush … Read More


Tortilla Bean Dip

Makes 16 servings Ingredients 15 ounces canned refried beans 15 ounces salsa 4 ounces low-fat cheddar cheese, shredded 8 ounces baked tortilla chips Directions Open can of refried beans and place in a bowl. Stir in salsa. To serve hot, microwave for 1-2 minutes, then stir. Top with shredded cheese and serve hot or cold … Read More


Olé Frijolés Dip

Makes 4 servings Ingredients 1 cup low-fat or fat-free refried beans 1/4 cup mild taco sauce 1/3 cup low-fat cheddar cheese Corn chips, baby carrots, and/or celery Directions Wash hands and surfaces. Wash lid of refried beans can. Open with clean can opener. Place 1 cup of low-fat refried beans into bowl. Measure 1/4 cup … Read More


Bunny Dip and Bunny Face

Ingredients Bunny Dip 1 can garbanzo beans/chickpeas 1/4 cup olive oil 1 tablespoon lemon juice 1 teaspoon cumin Bunny Face Baby carrots (2 for each bunny face) Sliced mushroom (1 for each bunny face) Thinly sliced celery sticks (4 for each bunny face) Cucumber slices (2 for each bunny face) Raisins (2 for each bunny … Read More


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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)