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The Little Vegan Cookbook by Editors of Fair Winds Press

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SALADS, SOUPS, AND SIDES

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ZESTY BLACK-EYED PEA SALAD

This salad is an incredible concoction of flavors with a zing of Cajun spice tossed in.

FOR THE SALAD:

2 1/2 cups (375 g) cooked black-eyed peas

2 cups (330 g) cooked brown rice

2 cups (240 g) thinly sliced celery

1 3/4 cups (260 g) cooked sweet corn

1 cup (150 g) diced red bell pepper

1/2 cup (30 g) chopped cilantro

1 tablespoon (9 g) minced jalapeño (Remove the seeds if you want less heat.)

1/3 cup (33 g) chopped green onion

FOR THE DRESSING:

1/4 cup (60 ml) apple cider vinegar

1 teaspoon cumin

1 1/2 teaspoons Cajun seasoning

3 cloves garlic, minced

2 tablespoons (25 g) sugar

1 teaspoon ...

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