I’ve been seeing several delicious-looking recipes for bean salads lately. I love cold bean salads, probably more than I should. During the summer, it’s especially satisfying to have a cool and filling meal of dressed up chilled beans. I’ve been dreaming about the Black and White Bean Salad I made a while back and I will be making that again soon with my wealth of cannellini beans (I froze some).
This is a recipe I snipped out of Vegetarian Times around last Thanksgiving. I finally made it. I’d forgotten about the snippet and recently uncovered it in a pile of papers. This was just as delicious as I thought it would be: black eyed peas and avocado – genius combination!
Salad made with black eyed peas, green bell pepper, red onion, and avocado, dressed with lime, red wine vinegar, and Szechwan sauce.
The only change I made to the recipe was using frozen peas rather than canned. As much as I love black eyed peas and their smoother sister, purple hull peas, I haven’t eaten them from a can. For so long I’d only had them one way: boiled, and usually served with rice and salsa or tomato pickle. That’s still probably my favorite way to eat them, but a close runner-up is the Vietnamese dessert where black eyed peas are served over sticky rice with coconut milk. And this salad is right up there, too. I’m ready to start playing around with this little bean: how about a creamy dip next?
