This is a go-to recipe for a great lunch salad. It's sweet and tangy, and has just the right amount of crunch. It's also super friendly on your waistline and your budget.
3-4 stalks celery
1 medium onion
1 bell pepper (any color)
1 can corn (or approimately 2 cups frozen)
1 can black beans (or approximately 2 cups frozen)
1 can black eye peas (or approximately 2 cups frozen)
1/2 cup vinegar (I prefer white wine, but cou could also use balsamic)
1/2 cup extra virgin olive oil
1/4 cup sugar
2. Add your canned or frozen ingredients. Make sure to drain and rinse beans and peas first.
3. Make dressing. In a small saucepan, combine vinegar, olive oil, and sugar. Heat over medium-low until sugar has dissolved, about 5 minutes. Remove from heat and allow to cool slightly.
*You can easily sub out any of the veggies in this salad depending on what you have on hand. I've used carrots, jicama, green onion, zucchini, peas, and edamame. Just try to get a good mix of crunchy and soft.*