What a wonderful treat for you and your guests! It is so festive and check out those colors for the holiday season. I have had a similar dish with just black beans, can of corn, one container of goat cheese, 1/3 c. oil and 1/3 c. balsamic vinegar and while I really like this, I think this new one is one step better and NO CHEESE so fits with my vegan diet. I happen to like cilantro but if you don’t, it will still be delicious, no worries. If you want some green, think about fresh parsley to replace the cilantro. hmmmmm….
This recipe went together very smoothly and for the most part, I had all ingredients on hand. I did not have black eyed peas. This is a new find for me. I love the little black eyes and what they add to the dish. 🙂 I literally threw the first 5 ingredients into a bowl, mixed thoroughly and then added the veggies and beans and mixed again. there is a little bit of chopping with the red onion, tomatoes and pepper but the rest is open a can, drain and dump. Serve with crackers of your choice or tortilla chips. (This makes so much that dividing it into one bowl for you and another for someone else works! Bonus!! )
In a large bowl:
1/2 c. olive oil
1/4 c. coconut sugar ( you can use regular sugar but may I recommend this replacement in all your cooking. It’s so much better than white sugar and low on the glycemic level)
1/4 c. wine vinegar (white or red wine vinegar)
1 tsp. chili powder
1 tsp sea salt. (make sure all your salt additives are iodized. This is good for your Thyroid!!!)
**Blend the above and then add:
1/2 c. grape tomatoes chopped in half
1 can black eyed peas ( drained and rinsed)
1 can black beans ( drained and rinsed)
1 can sweet corn (drained)
1/2 chopped red onion
1 red bell pepper, chopped
Optional: cilantro or fresh parsley for garnish
