Fresh N Filling Salad
1 (15 ounce) can seasoned black-eyed peas, drained
1 (15 ounce) can seasoned or plain black beans, drained
1 [15 oz] can kidney beans [optional]
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped red bell pepper [ or .25 c each red & orange pepper]
2 or 3 tomatoes, diced [optional]
2 leaves, chopped, fresh sweet basil
2 leaves chopped, holy basil, or thai or lemon-lime basil
5 leaves fresh rosemary, chopped
.5 tsp fresh marjoram, chopped
.5 cup celery
several paper thin sliced red onions for garnish.
1 ripe avocado, chopped
2 T olive oil
2 T dark balsamic vinegar [as opposed to white]
1/2 orange, juiced
1 tsp spicy brown mustard
1 tsp honey
1 tsp seabuckthorn berry oil [more to taste]
Salt and pepper to taste
Combine first 12 ingredients together and mix in a medium bowl. In a small bowl whisk together the dressing ingredients. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.