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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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A vegetarian salad that offers the protein and fiber needed for a balanced diet. Got this recipe from a friend....I've added some things..you can do the same, it is a very flexible recipe. Ingredients:
2 (15 ounce) cans black-eyed peas, rinsed and drained |
1/2 cup celery, chopped |
1 cucumber, seeded and chopped |
1/2 cup green onion, sliced thin |
1/2 cup green pepper, chopped |
3 -4 plum tomatoes, seeded and chopped |
2/3 cup mayonnaise or 2/3 cup vegan mayonnaise |
1/4 cup red wine vinegar |
1/8 cup sugar |
Directions:
1. Combine all the salad ingredients in a big bowl. Whip the dressing ingredients together and spread on top of the bean mixture. Cover and refrigerate at least 4 hours or overnight. Mix together and serve as a side dish or as a snack. I like to fill Tostito scoops with the mixture.
2. Variations: I like to exchange one of the black-eyed peas with a can of black beans and add a small can of corn and add a chopped jalapeno pepper. Gives more flavor.
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