Grub and Groove Cooking Vegetablarian Recipes - Beans and Greens Salad

This yummy salad recipe is customizable - you pick the type of beans and greens you like and make it your own! Use canned beans with the seasoning you like in your cooked beans or just use some leftover cooked beans!

Salad Base Ingredients:

1/2 lb collard (or any other type of) greens, leaves sliced thin

15 ounce can black-eyed peas (or any type of peas or greens), drained and rinsed (or leftover cooked)

1/2 medium onion, chopped (Be sure to chop the onion and let sit for 5-10 minutes first so that the flavor and nutrients can release)

Optional Ingredients:

1/2 medium red, yellow orange pepper, seeded and sliced thin

1 small jalapeno or serrano pepper, sliced thin or chopped (if you like heat, leave seeds)

Dressing Ingredients:

1/2 cup olive oil

1/4-1/3 cup apple cider vinegar

1 tbs smoked paprika

garlic powder, salt and pepper to taste

OPTIONAL: hot sauce (for spice), lemon/lime juice or brown sugar (for sweetness) to taste

Process:

1. Combine the base ingredients in a large mixing bowl.

2. Combine the dressing ingredients in a small bowl. Be sure to taste before adding to make sure you have the flavor you need!

3. Add the dressing ingredients to the base and toss with hands or salad stirrers/tongs to coat base ingredients. (Especially if you use a stiffer green like collards, you will want to massage the dressing into the greens to soften/break them down.

4. Let salad set in the refrigerator for 1 hour or more.

5. Toss before serving.

6. ENJOY!