Eating at the ATX Alive vegan and oil free potlucks always leaves me seriously inspired to cook something new. This week after chowing down on the very autumnal potluck, I headed to the grocery store to see what I could come up with. I must say I am very impressed with the Hearty Black Eyed Pea Salad that I made. It’s all vegan of course, but also oil free.
Cooking and eating without oil is something new I’ve been trying after hearing about the health benefits at the ATX Alive potlucks. I’m pretty convinced that it’s legitimate. Eating foods that are the most dense in nutrients per calorie is definitely the goal, so oil just doesn’t make sense. It’s pretty devoid of nutrients (except omega fatty acids which can be obtained from whole nuts, seeds, avocado, and coconut) plus one of the most calorically dense foods out there. No wonder we were always told to eat it in moderation – remember the tip top of the food pyramid having a little droplet of oil on it?
The past month or two I’ve been using water to steam and saute veggies, and using these silicon sheets to roast things (before I would use oil to keep things from burning and sticking to the sheet). I’ve also been reading labels at the store and realizing that sunflower oil, olive oil, and soy bean oil are in almost all the processed foods I was used to eating! I admit it is more difficult buying snack foods that are oil free, but this is probably a good thing because I’ve been making my own protein power balls, hummus, and eating a whole lot of rice cakes with PB2.
Without further introduction, read on for my Hearty Black Eyed Pea Salad recipe. It tastes yummy warm or cold and is pretty delicious in an Ezekiel wrap with avocado. And if you want to talk more about eating oil free, message me! I’d love to talk more and share what I’ve learned so far.
Hearty Black Eyed Pea Salad
Makes 6-8 servings depending how hungry you are
1 bag of dried black eyed peas, cooked OR 3 – 15 oz cans of cooked black eyed peas
1 bunch of chopped green onions
1 can of green chiles
1.5 cups of cooked corn
.75 cup of salsa of your choice – I used Salsa God
juice of 1.5 limes
salt and pepper to taste (go easy on the salt because we’re trying to be healthy here)
If you are starting with dry beans, go ahead and get those cooked. I used the pressure cooker for mine for 45 minutes, but they are a little too soft so I’d do 40-42 minutes if I made this again.
Chop your green onions, cook your corn, and mix all the ingredients together – and you’re done! This packs up great in a lunch box and can be eaten warm or cold! You can also wrap it up in an Ezekiel wrap with avocado for extra hearty points.
There are tons of other things that can be added to this salad like chick peas, black beans, tomatoes, cilantro… make it your own with the ingredients you like!