🤩This salad is packed with protein … and also makes for a GREAT meal prep recipe.
Tip: It tastes even better if you make this at least 8 hours ahead of time.
You can keep it plant-based … or you can add a can of tuna or shredded chicken to boost the protein content!
Makes 2 main servings or 4 side servings.
Ingredients:
2 x 15 ounce (425 g) cans black-eyed peas
1 tomato, seeded and chopped
2 bell peppers, seeded and chopped
½ red onion, diced
1 carrot, chopped
1 stalk celery, chopped
1 Tbsp fresh parsley leaves, chopped
3 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
Sea salt and fresh ground pepper to taste
Directions:
Toss the peas, tomato, bell pepper, onion, carrot, celery, and parsley together in a medium-sized bowl. Set aside.
In a small bowl, whisk together the vinegar and olive oil, and season with salt and pepper to taste. Stir the mixture into the vegetables. Cover well and place in the refrigerator overnight (or at least 8 hours) before serving. Delicious!!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by caratt from Getty Images