In these times of high food prices consider adding a dinner or two that is vegetarian. It will save you money and will also improve your health as there are lots of documentation that a plant based diet is good for fighting cancer, heart disease, high blood pressure, high cholesterol and diabetes. when we get into the new space I want to be teaching a plant based cooking class, but that is for another time.
Here is a recipe for a vegetarian chilli salad. It is easy to make and can be enjoyed as a dip with tortilla chips or could be served as a main or side dish. You also can add other vegetables or take away those you don’t like or have around.
Ingredients
- 1 19oz can black beans drained and rinsed
- 1 19oz can black-eyed peas drained and rinsed
- 2 – 3 Roma tomatoes chopped
- 2 avocados chopped (optional if you are trying to save money)
- 1 1/2 cups frozen corn
- 1 red bell pepper chopped
- 1 medium red onion chopped
- 1/2 cup fresh cilantro chopped
- 1 jalapeño finely minced (optional)
dressing:
- 3 tablespoons light vegetable oil
- 3 tablespoons lime juice
- 1 – 2 peppers minced (hot or mild as you prefer)
- 2 cloves garlic minced or pressed
- 3/4 teaspoon salt or a tablespoon of white miso
- 1/4 teaspoon chilli powder and 1/4 teaspoon of cumin
- Tortilla chips for serving
Instructions
- To a large bowl add the black beans, black-eyed peas, tomatoes, corn, bell peppr, onion, cilantro and jalapeno.
- In a small bowl or measuring cup, whisk together all of the dressing ingredients, the oil, lime juice, peppers, garlic, salt, and chilli powder. Pour the dressing over the veggies and toss well. Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days.
