Updated: Sep 1
With the winter finally in the rear view mirror (hopefully!) and 4th of July around the corner whether you call them 'cook outs' or 'barbecues,' summer picnics are in full swing. This typically presents a problem for the plant- powered among us! Options usually include cheeseburgers, & hotdogs, or chicken & shrimp on the grill, and then even if there happens to be a rouge vegetable to be found, chances are high it is smothered with either oil or butter.
As a possible solution, we always suggest to our clients that you bring a dish to pass. And make it a good one! I have a personal goal of always bringing a dish to pass that is so good at least one omnivore will go back for seconds. With this dish - which couldn't be easier to make- so many people are going back for seconds (and thirds!) I never have any left over. It's sad when it's gone, but such a feeling of satisfaction knowing I've introduced another delicious WFPB option that proves we don't eat "rabbit food" all day.
Ingredients: (Serves 8 Prep Time 10 minutes)
1 red bell pepper
1 yellow or orange bell pepper
1 can (16 oz) black eyed peas (drained and rinsed)
1 can (16 oz) black beans (drained and rinsed)
1 small can (or 1 cup) corn (shoepeg, white or yellow)
1 small red onion
1 heaping Tbsp jalapeños
1/2 cup fine diced celery or baby cucumber
1/2 cup fresh herbs (mix parsley, oregano and cilantro)
1/2 tsp sea salt
1 tsp black pepper
1 tbsp garlic powder
Juice of two lemons (6 Tbsp)
5 Tbsp rice wine vinegar
3 Tbsp pure maple syrup
Fine dice ALL veggies and mix with dressing. Cover and put in refrigerator for several hours to allow flavors to blend, stirring occasionally. Drain before serving.
Serve with homemade, crispy salted lime corn chips!
This recipe is quite forgiving and tastes great with any number of substitutions based on your preferences. As long as you finely dice any added ingredients, (this makes it much easier to eat with chips and get some of everything in each bite!) you can add tomatoes, black olives, fresh corn, green onions, and you can add avocado shortly before serving. You can switch jalapeños out for poblano pepper, you can add mango for a touch of sweet, and you can use just about any vinegar that you like. I like rice vinegar, but white wine and even champaign vinegars would be great!
When you're draining it before you serve it, save the liquid. It's so flavorful, I use it as a dressing for quinoa or other cold salads. If the taste is too 'vinegary,' add maple syrup one tablespoon at a time to taste.
Add extra cilantro as garnish, if desired.