About Me

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Springdale, Arkansas, United States
Yoga and reading are my passions - followed closely by cooking plant-based meals. My husband is my guinea pig for my recipes and thankfully he's a willing subject!

Saturday, August 3, 2013

Jalapeno, Bell Pepper, and Bean Salad

My husband found another tasty looking recipe for us to try on Facebook.  I adapted the recipe a bit to suit our taste buds.  The original recipe called for 3/4 cup of sugar in the dressing, which involved cooking the dressing in a pan on the stove top until the sugar dissolved.  Why add more empty calories and one extra step to the preparation, when it tastes quite fine without the sugar?


Jalapeno, Bell Pepper and Bean Salad

1 can pinto beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can sweet corn, drained and rinsed
1 jalapenos, minced
1 red onion, diced (optional, I will leave this out next time)
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/4 cup organic canola oil
1 tsp black pepper
3/4 cup organic apple cider vinegar

Mix all ingredients together and let sit in fridge several hours or overnight.  One serving is equal to about one cup.  Makes about 8 cups.



Jalapeno, Bell Pepper, and Bean Salad
Makes a HUGE bowl!

Look at all those veggies!

2 comments:

  1. I agree with you on eliminating sugar. Saw recipe on Fred's FB and would make less sugar. Those sugar folks just want us to keep being addicted to the taste of sweet.
    Peg

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    Replies
    1. You are so right, Peg. One could also reduce the oil if that is a concern.

      Namaste',
      Carrie

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