It's week #26 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. My mom introduced me to this recipe. A friend of hers makes it a lot and says it's always a hit. The recipe comes from culinaryhill.com.
The original recipe calls for 1/2 cup of olive oil and 1/4 cup sugar. I left out the olive oil and used a little agave syrup instead of sugar. It's also delicious without a sweetener.
What I like about this recipe (besides the fact that it's healthy):
- Fresh flavors
- A fun way to consume fresh veggies and legumes
- Easy to make
- My kids liked it.
- Keeps well in the fridge
What I ended up using/doing:
- 1/4 cup white wine vinegar
- 1 tsp chili powder
- 1 tsp salt
- 1 pound Roma tomatoes, seeded and diced
- 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- Half of a 12-oz "steamer" bag of frozen corn, cooked and cooled. (I prefer frozen corn, but you could also use canned.)
- 1 bunch green onions, sliced thin (a finely diced red onion also works great)
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- Chopped fresh cilantro to taste
- Agave syrup to taste, optional. (Start with 1 Tbsp and go from there.) I added this at the end.
- Combine the first three ingredients in a large bowl and mix with a spoon.
- Add the rest of the ingredients to the bowl and mix with a spoon.
- Enjoy! We ate it with these fresh baked corn tortilla chips that I shared in my last post.
This post was originally published on June 30, 2018.