A HEARTY FULL-MEAL-DEAL: SWEET POTATO AND BLACKEYED PEA SALAD

I like combining traditional ingredients (Southern USA, in this case) in untraditional ways.  This combo makes a delicious, fiber-and-nutrient-rich, colorful salad, which can serve as a hearty side dish or a meal in itself. It's a wonderful hot-weather dish, of course, but it's also hearty enough for a winter salad and utilizes staples you might have in your kitchen during cold-weather months. The zingy dressing is practically fat-free, too.

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BRYANNA'S SWEET POTATO AND BLACKEYED PEA SALAD
Serves 6

Salad:
3 cups cooked or canned blackeyed peas, drained
1 lb. orange sweet potato, cooked until firm-tender, peeled, and cubed
1 large green bell pepper, seeded and diced
1 medium red or yellow bell pepper, seeded and diced
6 large red radishes, cleaned and sliced
1 cup diced celery
3  green onions, chopped
Dressing:
1/2 cup aquafaba or Oil Substitute for Salad Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon agave nectar
1 tablespoon vegan mayonnaise (homemade or commercial)
1 tablespoon coarse-grained mustard
1/2 tablespoon maple syrup
1 clove garlic, crushed
1/4 teaspoon salt     

   

Whisk, blend or shake all of the Dressing ingredients together.  Mix the salad ingredients in a large bowl.  Add the dressing (you may not need it all, but add more than you think you need because it soaks up some of the dressing) and stir well. Refrigerate for several hours and serve with crisp mixed greens.

Nutrition Facts
Nutrition (per serving): 304.0 calories; 22% calories from fat; 7.7g total fat; 0.0mg cholesterol; 327.1mg sodium; 715.0mg potassium; 51.6g carbohydrates; 10.6g fiber; 10.6g sugar; 9.6g protein, 5.9 points.

Enjoy!