Salads are a refreshing dish that can — and should — be made year round! Most salads can be whipped up in a matter of minutes. With freshly chopped vegetables alongside brown rice and other legumes, this salad is a great main or side dish. It’s also naturally vegetarian and vegan so makes a great meatless meal. However, since salads are so versatile, you can also easily add protein, such as shredded chicken, hard boiled eggs or tuna, to this dish.
This salad is also a great meal prep option. You can easily store it in the fridge and, without lettuce, there is no need to worry about the leaves wilting as the days go by. You may want to reserve the dressing for each individual serving, though, if you’re looking to make the salad last for a few days.
Rice, Beans and Legumes — Oh My!
Black eyed peas are actually a bean that fall into the legume family. They help to give this salad extra nutrients and protein and make it more filling. If you’re not a fan, simply swap out the black eyed peas for chickpeas, lentils or Success® Tri-Color Quinoa.
If you don’t have a favorite Italian salad dressing, try putting together your own! Simply whisk together olive or vegetable oil, lemon juice, oregano, basil, garlic powder and a dash of salt and pepper. Make extra and save some for another meal, like this Kale and Quinoa Salad with Chicken.
If you are looking for a seafood option tonight and want to learn something new, take a look at our how to make homemade shrimp fried rice.