Keywords: vegan, heart-healthy, anti-inflammatory, quick
Serves: 12
Prep Time: 20 minutes
Total Time: 20 minutes
Equipment: knife, measuring cups, measuring spoons, large mixing bowl, small bowl, whisk
Ingredients:
For the salad:
- 15 oz black beans, drained
- 15 oz black eye peas, drained
- 15 oz canned corn
- 2 Roma tomatoes
- 2 ripe avocados, diced
- ⅓ cup red onion, diced
- 1 bell pepper, diced
- 1 jalapeno, diced
- ⅓ cup cilantro, finely chopped
For the dressing:
- ⅓ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
Directions:
- To make the dressing, whisk together olive oil, lime juice, red wine vinegar, salt, pepper and chili powder. Put aside.
- In a large bowl combine beans, black eyed peas, corn, tomatoes, avocado, red onion, bell pepper, jalapeno, and cilantro.
- Pour dressing over the ingredients and stir very well.
- Serve cold.
Variations:
- Serve with chips.
- Jalapeno can be removed if you don’t want spice. White beans can be used to substitute black eyed peas.
Notes:
- Keeps for 6 days refrigerated in an airtight container.
Nutrition Notes:
- Legumes are a great source of vegan protein and are high in fiber and antioxidants.
Savings Tip:
- You can swap canned corn with frozen corn. Use green bell pepper instead of red or yellow.
Nutrition Facts:
| Serving Size | 1/12 of recipe |
| Number of Servings | 12 |
| Energy (kcal) | 186.4 |
| Total Fat (g) | 10.3 |
| Saturated (g) | 1.4 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 329 |
| Total Carbs (g) | 20.6 |
| Dietary Fiber (g) | 6.6 |
| Total Sugar (g) | 3.6 |
| Added Sugar (g) | 0 |
| Protein (g) | 5.6 |
| Vitamin D (mcg) | 0 |
| Calcium (mg) | 28.4 |
| Iron (mg) | 1.6 |
| Potassium (mg) | 448.9 |