Tomatoes, peppers and onions are in good supply right now. Add a few canned goods and a fantastic dressing for people-pleasing dish.
There are a lot of variations to this quick easy salad recipe; adjust the ingredients to your families taste and to the fresh veggies available. A good option for the black-eyed peas is garbanzo beans as the peas are not as firm as I prefer for a salad.
Must include: tomatoes, black beans, frozen sweet corn, and chopped fresh cilantro. Also a must is the dressing with lime juice and red wine vinegar.
For variety: add avocado or black olives or jalapeno peppers. With this basic quick easy salad recipe, the variations are endless!
1 15oz can black beans – rinsed and drained
1 15oz can black-eyed peas – rinsed and drained
1 cup chopped fresh tomatoes – cherry tomatoes work well
1 green bell pepper – seeded and finely chopped
½ cup red onion – diced (I use 1 cup)
2 cups frozen sweet corn – thawed (add frozen if not serving immediately)
½ cup Cilantro – finely chopped
2/3 cup olive oil
4 tablespoons fresh lime juice
4 tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons sugar
1 teaspoon salt
½ teaspoon garlic powder
1. Combine all ingredients in the basic recipe in large bowl. Hint: frozen sweet corn can be added unthawed if not served right away.
2. Combine all dressing ingredients in a separate bowl.
3. Whisk dressing and pour over other ingredients and stir well.
4. Keep refrigerated; stir well before serving. This recipe will keep fresh for several days; stir often for best enjoyment.
Not only is this a very good, nutritional salad, but it makes a great dip for tortilla chips.
Enjoy, and let me hear of your variations.
For another quick easy salad idea, click here https://www.tasteofhome.com/recipes/that-good-salad