• 2 tins of black eyed peas or black beans drained and rinsed
• 2 tomatoes, chopped
• 1 med size onion
• ½ c chopped jalapeno peppers
• 1 c Italian dressing
• 2 avocados, chopped
• Cayenne pepper and salt to taste.

Mix all the ingredients together adding the avocado last of all and then serve as a side dish or as a dip with corn chips.

• 175 gm dried rice vermicelli noodles
• 2 tsp oil
• 1 onion, finely chopped
• 3 sticks of celery
• 1 red chilli, seeded and finely chopped
• 3 tsp fresh grated ginger
• 250 g snow peas, sliced
• 550 g chicken mince
• 1 ½ tbsp lemon or lime juice
• 1 ½ tbsp soya sauce
• 2 tsp brown sugar
• 12 iceberg lettuce leaves to serve

Soak the noodles in a boiling water for 5 minutes, then drain well.  Snip them into short lengths.

Stir fry the oil, onion, celery, then add in the chilli and ginger.  Lastly add in the chicken mince stirring well to break it up and cooking until it is nicely browned.  Add the snow peas, juice, sauce and sugar and combine before mixing in the noodles.

Put the lettuce cups onto a plate and half fill with the chicken mixture, and sprinkle with some fresh coriander.