Chopped veggie bean salad recipe

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  • Yield: 2 Servings

Ingredients

Dressing
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons walnut oil
  • 1 clove garlic, minced
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ⅛ teaspoon cayenne
Salad
  • 1 cup black-eyed peas, cooked
  • 1 cup couscous, cooked
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ¾ cup pecans, chopped; reserve ½-cup whole pecans for garnish
  • ½ onion, diced
  • 1 teaspoon fresh parsley, chopped
  • ½ teaspoon marjoram
How to Make It
  1. Whisk mustard and lemon juice together in a small bowl until smooth. Add oil, garlic, salt, pepper, and cayenne and blend well.
  2. Place black-eyed peas, couscous, celery, carrot, chopped pecans, onion, parsley, and marjoram in a salad bowl and toss with the dressing.
  3. Garnish with whole pecans.
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