Deliciously Vegetarian: Black-Eyed Pea and Soybean Salad with Lime and Avocado
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
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.
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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.
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7 comments:
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!!
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