Yes, this does not have fish eggs and it is all vegan. This past weekend we were invited to a goodbye picnic and everyone was to bring a dish. I was very tempted to bring a dessert and a salad but with limited time I decided to just focus on a salad.
What kind of salad should I make? I always tend to default to a lovely large green salad and forget that there are lots of options when it comes to salads. What would be a typical salad for a party down in Texas? Yes, I live in Michigan and I asked my self that because potlucks are different everywhere you go.
Bean salads. Yes, bean salads are pretty popular despite the fact that my husband would rather eat a napkin before eating a bean salad, but at least I knew I was not just making this for him but for a large group. I knew some of the group came from Texas so at least I knew the salad would be appreciated.
This salad is pretty quick to prepare. I soaked my black-eyed peas the night before and then cooked them for an hour and took the pot off the heat and covered them for another hour. I drained and rinsed the beans and let them cool.
I then added the rest of the ingredients and let the salad sit in the fridge for a few hours before the party so the flavors would come together. I served it with Tostito scoop chips but it can be eaten as it or even be eaten with lettuce leaves. Enjoy! Perfect for a grilling party.
by Noelle Kelly
Prep Time: 20 minutes
Keywords: boil lunch appetizer salad soy-free vegan vegan recipes on recipage vegetarian beans American summer
- 4-6 cups cooked black-eyed peas or 4 cans black-eyed peas
- 1 can black beans, drained and rinsed
- 2 tomatoes, diced
- 2 cups corn kernels, canned
- 3/4 cup pickled jalapeno peppers, chopped
- 1/2 cup cilantro, chopped
- 3/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 cup Italian dressing, use Annie's Tuscany Italian dressing
- season with pepper and salt
- Tortilla chips (optional)
Add all ingredients to a large bowl and mix well. Refrigerate before serving.
Chips are optional.
Option is to cook the black-eyed peas. I soak the night before and cook the next day for an hour. Remove the pot from stove and cover for an hour. Drain, rinse and let beans cool. Then proceed with recipe.
Labels: beans, black beans, black-eyed peas, cilantro, cookout, corn, grilling, Jalapeño peppers, potluck, Salad, Slightly Indulgent Tuesdays, tomatoes, vegan, Vegan recipes on Recipage, veggies
