My husband is trying hard to be heart-healthy, so we have been modifying our meals to be much more plant based. I'm not a gourmet cook by any stretch, and I think I often under season our food. So trying to find yummy foods that avoid meat and dairy is daunting. And to be honest, I also want EASY.
As a result, I was so excited when I discovered this recipe. Oddly enough, I found it in a monthly magazine that we receive from the electric company that provides power to our rural property.
The salad lasts beautifully in the fridge for several days. In fact, it becomes even more flavorful as it marinates in the dressing. If I am serving it to a large group, I include the avocado. If we, just the two of us, eat it over a period of several days, I add the avocado as I serve it so that it doesn't turn brown and mushy. The recipe includes bacon, but I simply leave it out to make it vegan. This dish has become a menu staple; I make it almost every week.
1 can (15 ounces) black eyed peas, rinsed and drained (I often use garbanzo beans or other white beans)
1 can (15 ounces) black beans, rinsed and drained
1 cup corn, canned or thawed from frozen (I don't want to waste any of the corn, so I use the entire can)
1 red bell pepper, seeded and sliced
1/2 cup diced red onion (if I don't have red, I use white instead)
1 cup halved grape tomatoes
2 slices crisp-cooked bacon, chopped (optional)
1/2 cup chopped fresh cilantro
1 avocado, diced
The dressing:
1/2 c olive oil
1/4 c red wine vinegar
1 tablespoon lime juice
1 teaspon sugar
1 teaspoon salt
1/2 teaspoon cummin
1/2 teaspoon pepper
Drain and rinse beans. Slice and seed red pepper. Peel and dice onion. Chop cilantro. Half tomatoes. Peel and dice avocado. Cook, drain, and chop bacon. Combine all ingredients in a medium sized bowl. Mix dressing and toss with the salad. Chill and serve.
Enjoy!
