An easy Bean Salad recipe with amazing taste and texture! This Market Bean Salad is loaded with black eyed peas, field peas, sprouted lentils and sweet peas, and fresh cherry tomatoes. It’s tangy flavor and clean ingredients make it a shoe-in for your favorite weekly go-to side dish.
Oh… Did you think I was talking to you?!
I mean, I was talking to this Bean Salad, but you are gorgeous too.
And you will feel gorgeous when you partake of this super clean, healthy, nutrient-packed Bean Salad that tastes fabulous and is pure textural bliss.
In fact, when Lt. Dan ate it, he told me it was a work of textural genius.
…I can’t make this stuff up, people. Those were his words.
I started with tender cooked black eyed peas and white acre peas (field peas). Then I added raw sprouted mixed sweet peas and lentils that you can find in the produce department, next to the alfalfa sprouts.
Sounds like a whole lot of peas (not beans) in this Bean Salad, doesn’t it?
Well if you were wondering, peas and beans are essentially the same thing… all legumes.
Then a mixed in chopped red onion, garlic, flat leaf parsley, grassy olive oil, and a kiss of apple cider vinegar for punch.
And if that weren’t enough, I topped this Bean Salad with the most beautiful cherry tomatoes I’ve seen all season. The sweet tomatoes offer a cool juicy note to each crunchy bite.
Seriously, guys… I love this Market Bean Salad.
So much so, that I’ve eaten the leftovers for lunch and breakfast the last couple days.
This is a healthy new staple in our house, and once you try it, I think you will feel the same.
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