South-West Chop-Chop

Serves 6

Chop-Chop
2 cups black eyed peas, cooked or canned (rinsed & drained)
1/2 cup sweet onion, diced
1 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup sugar snap peas, chopped
1/2 cup carrot, shredded
1 cup fresh or frozen corn kernels
1 cup cooked & cooled brown rice
1/4 cup hemp seeds

Marinade
1/3 cup sun dried tomato, minced
2 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons lime juice, fresh squeezed
2 tablespoons raw agave nectar
2 tablespoons fresh cilantro, minced
2 tablespoons fresh parsley, minced
!/2 teaspoon crushed red pepper flakes
Sea salt & fresh ground black pepper

Combine the “chop-chop” ingredients in a large glass mixing bowl; set aside. In a small glass mixing bowl combine the “marinade” ingredients; whisk well. Pour the marinade over the chop-chop, toss, cover, and refrigerate for a couple hours before serving. This salad is a healthy, nutritionally balanced meal or delicious side dish.

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