I’ve been remiss in my blogging and I know there’s no excuse. I’ve been busy and it is football season. I’m also getting back on the healthy foods band wagon after taking a break for our trip to New Mexico last month. That being said, I went to an Irish BBQ yesterday for a friend whose parents were over from the Emerald Isle. (Lets not debate that what they call BBQ, we call grilling or a cook out – seriously, its cultural.) I wanted to bring something healthy, yet southern. All of the ingredients can easily be substituted for others within the same genre, to your taste.
Healthy Black Eyed Pea Salad:
- 2 cans plain black eyed peas OR 1 container (pint) of fresh black eyed peas from the grocery veggie section if you can find it.
- 1 can of whole kernel corn or 1 cup of frozen roasted corn (Trader Joes has a great version) defrosted. Fresh corn is ALWAYS best, but I didn’t feel like cooking, roasting, shucking, etc.
- 1 bunch of green onions, diced fine
- 1 red bell pepper, diced finely
- 1 purple onion, diced finely
- Grapeseed oil (or Extra Virgin Olive Oil)
- Apple Cider Vinegar
- 1/2 of a bunch of fresh cilantro (you can also use parsley) finely diced
- Smoked paprika
- Sea Salt or Kosher Salt
- Fresh ground black pepper
If you are using canned vegetables, pour them into a colander and rinse them with cold water. Combine all the ingredients in a large bowl and carefully fold with a wooden spoon (you don’t want to mash the beans). Slowly add small amounts of the oil and vinegar till you get a light coating (you don’t want more than 2 inches of liquid at the bottom of the bowl) and then add in your seasonings to your taste. I love smoked paprika (I even add a little shake of cayenne pepper b/c I like it spicy) but if that isn’t your thing, you can use Adobo Seasoning (and leave OUT the salt as this seasoning already has salt in it) or use your own personal choice of seasonings. Onion powder and garlic powder would be good. Stir it all up till its seasoned to your taste. This recipe is also MUCH better the next day so its a perfectly healthy make ahead side dish (or a very healthy dip if you serve it with baked Tostitos Scoops).
You can use any kind of bean for this. I love black eyed peas, but I also make a more of a “latin flair” version with black beans (I use adobo, chipotle, etc. to flavor it). Using canned ingredients in the colder months gives you the opportunity to serve a fresh, light side dish even in the coldest months. I made a big batch of this yesterday and took a big bowl to the BBQ, then reserved 4 servings for myself to take to lunch as a side dish.