It’s hard to stop eating this simple salad
I saw a recipe recently – the first-place winner in the Vegetarian Times Reader Recipe contest – that inspired me to make this salad for lunch yesterday. It was delicious! This is a recipe to satisfy any number of your vegan, high-fiber, low-carb, low-fat desires. My only problem is that I wanted to eat the whole bowl myself.
Black-Eyed Pea and Soybean Salad with Lime and Avocado
adapted from Greens (aka Vegetarian Times) magazine October 2007
makes 6 servings
1 (14-ounce) can black-eyed peas, rinsed and drained
1 (14-ounce) can soybeans, rinsed and drained
1 green bell pepper, chopped
1 avocado, diced
1 small tomato, diced
1/4 cup chopped fresh cilantro
1/4 cup finely chopped shallot or red onion
1 serrano chile pepper, finely chopped (You could use a jalapeno, but I love serranos because they have a dependable heat level, unlike jalapenos which are sometimes very bland)
1 small garlic clove, finely chopped
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
adapted from Greens (aka Vegetarian Times) magazine October 2007
makes 6 servings
1 (14-ounce) can black-eyed peas, rinsed and drained
1 (14-ounce) can soybeans, rinsed and drained
1 green bell pepper, chopped
1 avocado, diced
1 small tomato, diced
1/4 cup chopped fresh cilantro
1/4 cup finely chopped shallot or red onion
1 serrano chile pepper, finely chopped (You could use a jalapeno, but I love serranos because they have a dependable heat level, unlike jalapenos which are sometimes very bland)
1 small garlic clove, finely chopped
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1. In a large bowl, layer the peas, beans, bell pepper, avocado, tomato, cilantro, shallot, chile pepper and garlic.
2. Whisk together the lime juice, oil, vinegar, teriyaki, sugar, salt and cayenne in a small bowl.
Pour dressing over the bean mixture and toss gently to avoid smashing the avocado.
Copyright (c) 2007 FamilyStyle Food
Sounds great. I’m not sure why, but lately I’m having a very hard time finding canned black-eyed peas where I shop. I think I’ll have to go to Wild Oats and stock up on them.
Kalyn, that’s where I picked up mine.
Sadly, our WO is closing soon because of the Whole Foods buyout.
Oh, yum. I’m a big fan of blackeyed peas, and combining them with avocado and lime, wowie. I can see why a person would want to eat the whole bowl.
I agree that it may be very hard to stop eating this salad, especially with such ingredients as such!
A uniquely delicious salad. I think we will be making this one again and again.Thank you for this wonderful recipe.
W, thanks. I’m pleased to know you tried it – and liked it!
I’ve made this dressing for other salads too – it’s pretty versatile.
This was truly outstanding! I LOVED the dressing and loved all of the vegetables. I used edamame and absolutely loved it. Thanks for the recipe!!