National Theatre Bean Salad

Multi-layered flavors + textures

Ingredients

• 3 cups cooked black-eyed peas

• 3/4 cup chopped red bell or padrone peppers

• 3/4 cup chopped red onion

• 3-4 chopped spring onions

• 1/2 cup chopped fresh cilantro

Dressing:

• Thai red curry paste (I use the Thai Kitchen brand)*

• 1 Tbs maple syrup

• 1 Lemon juiced

• 1 Tbs olive oil

• Salt + pepper, to taste

Instructions

• Place all ingredients in a bowl, mix dressing ingredients and combine until well-mixed

• Let stand at room temperature for an hour or two for the flavors to steep

Notes

• Makes about 6 servings

• It lasts well in the fridge for a few days

*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.