Yes, this does not have fish eggs and it is all vegan. This past weekend we were invited to a goodbye picnic and everyone was to bring a dish. I was very tempted to bring a dessert and a salad but with limited time I decided to just focus on a salad.
What kind of salad should I make? I always tend to default to a lovely large green salad and forget that there are lots of options when it comes to salads. What would be a typical salad for a party down in Texas? Yes, I live in Michigan and I asked my self that because potlucks are different everywhere you go.
Bean salads. Yes, bean salads are pretty popular despite the fact that my husband would rather eat a napkin before eating a bean salad, but at least I knew I was not just making this for him but for a large group. I knew some of the group came from Texas so at least I knew the salad would be appreciated.
This salad is pretty quick to prepare. I soaked my black-eyed peas the night before and then cooked them for an hour and took the pot off the heat and covered them for another hour. I drained and rinsed the beans and let them cool.
I then added the rest of the ingredients and let the salad sit in the fridge for a few hours before the party so the flavors would come together. I served it with Tostito scoop chips but it can be eaten as it or even be eaten with lettuce leaves. Enjoy! Perfect for a grilling party.
- 4-6 cups cooked black-eyed peas or 4 cans black-eyed peas
- 1 can black beans, drained and rinsed
- 2 tomatoes, diced
- 2 cups corn kernels, canned
- 3/4 cup pickled jalapeno peppers, chopped
- 1/2 cup cilantro, chopped
- 3/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 cup Italian dressing, use Annie’s Tuscany Italian dressing
- season with pepper and salt
- Tortilla chips (optional)
