Vegan black eyed pea salad with cilantro –Hey there, fellow food enthusiasts! Buckle up your taste buds because we’re diving into a delightful dish that’s not only tasty but also friendly to our planet: Vegan Black Eyed Pea Salad with Cilantro! This dish is perfect for a picnic or a lazy Sunday lunch—basically, anytime you want your plate to shout, “I’m fabulous!”
Feast Your Eyes on This!
Brace yourself for a vibrant explosion of color and flavor! This isn’t just any salad; it’s a party on your plate. Check out this gorgeous image:
Now that we’ve tantalized your eyes, let’s roll up our sleeves and dive into the details. Here’s what you’re going to need to concoct this magical salad:
Ingredients:
- 2 cups of cooked black-eyed peas
- 1 cup of cherry tomatoes, halved
- 1 cup of corn, fresh or canned (drained)
- 1 red bell pepper, diced
- 1/2 cup of red onion, finely chopped
- 1 cup of fresh cilantro, chopped
- 1 avocado, diced (because we all need more green goodness)
- 3 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the black-eyed peas, cherry tomatoes, corn, red bell pepper, red onion, cilantro, and avocado. Stir gently to mix, but don’t go crazy; we want to keep the avocado intact!
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated in that glorious mixture.
- Let it chill in the fridge for at least 30 minutes. This step is crucial; it allows the flavors to dance together like they’re at a wedding!
- Once chilled, serve it up in style, preferably with some killer tunes in the background. Enjoy your plant-powered celebration!
And there you have it! Our bright and zesty Vegan Black Eyed Pea Salad with Cilantro is ready to be devoured. Trust me, your taste buds will thank you, and you’ll be the star of any gathering. Now go forth and salad like there’s no tomorrow!
