Fight disease by adding antioxidants like the ones found in this loaded vegetable salad!
Recipe courtesy of Oregon State University
This salad is extremely versatile! It is packed with vegetables and flavor. Perfect as a salad, dip or great for topping on a lean meat fresh from the barbeque like chicken breast or fish!
2 (15-ounce) cans black-eyed peas or black beans
1 (15-ounce) can corn
1 small bunch of cilantro, or to taste
1 bunch green onions (5 green onions)
3 medium tomatoes
1 avocado (optional)
1 tablespoon canola or vegetable oil
2 tablespoons vinegar or lime juice
Salt and pepper to taste
Drain and rinse the black-eyed peas (or black beans) and corn. Finely chop the cilantro and green onions. Dice the avocados and tomatoes. Combine all ingredients in a large bowl.
Mix oil, vinegar (or lime juice), and salt and pepper together in a small bowl. Pour oil mixture over salad ingredients and toss lightly.
Serve with your favorite meal or as a snack with tortilla chips.
Per serving: 70 calories, 2.5 g total fat, 0 g saturated fat, 9 g carbohydrates, 2 g protein, 2 g fiber, 150 mg sodium