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.
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.
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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