World Peas Salad

by Mary Lawrence

  • Yield: Serves 4 to 6

Ingredients

Salad

  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • ½ cup sweet red bell pepper, finely diced
  • ½ cup green bell pepper, finely diced
  • 1 Tablespoon jalapeño pepper, finely diced
  • 10 ounces frozen yellow corn, drained and thawed
  • 2–3 scallions, finely sliced
  • ½ cup cilantro, finely chopped
  • ½ of a 15-ounce can of diced tomatoes

Dressing

  • ¼ cup apple cider vinegar
  • 2 Tablespoons tahini
  • 1 teaspoon agave syrup (optional)
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • A few splashes of hot sauce

Directions

Combine all salad ingredients in a large bowl. In a separate bowl, whisk together all dressing ingredients except salt and hot sauce. Toss salad ingredients with dressing, season with salt and hot sauce and refrigerate at least ½ hour before serving. Garnish with fresh cilantro or scallions.

  • Yield: Serves 4 to 6
  • Ingredients:

    Salad

    • 1 (15-ounce) can black-eyed peas, drained and rinsed
    • ½ cup sweet red bell pepper, finely diced
    • ½ cup green bell pepper, finely diced
    • 1 Tablespoon jalapeño pepper, finely diced
    • 10 ounces frozen yellow corn, drained and thawed
    • 2–3 scallions, finely sliced
    • ½ cup cilantro, finely chopped
    • ½ of a 15-ounce can of diced tomatoes

    Dressing

    • ¼ cup apple cider vinegar
    • 2 Tablespoons tahini
    • 1 teaspoon agave syrup (optional)
    • 1 clove garlic, minced
    • ½ teaspoon sea salt
    • A few splashes of hot sauce
  • Directions:

    Combine all salad ingredients in a large bowl. In a separate bowl, whisk together all dressing ingredients except salt and hot sauce. Toss salad ingredients with dressing, season with salt and hot sauce and refrigerate at least ½ hour before serving. Garnish with fresh cilantro or scallions.

  • Credit:

    by Mary Lawrence


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