We’ve got a delicious new way to get in those powerhouse greens and bonus, it tastes ah-mazing! Full of flavor and filled with healthy, wholesome ingredients, this simple Collard Greens and Black-Eyed Pea Salad will be sending your taste buds to flavor town. Vibrant, nourishing collard greens, hearty black-eyed peas, and sweet fire roasted tomatoes, all tossed in a tasty dressing, are packed with antioxidant spices and herbs! Perfect for lunches and dinners alike, don’t let 12 minutes stand between you and this fantastic salad, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
- 6 cups lightly packed collard green leaves, chopped
- 1 – 15.5 oz. can black-eyed peas, drained and rinsed
- 1 cup fire roasted petite diced tomatoes, drained
- 4 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon white wine vinegar
- 1 teaspoon tahini
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon dried dill weed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- ½ teaspoon red pepper flake
- ½ teaspoon maple syrup
- 2 teaspoons miso
- ½ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
- Add all the dressing ingredients into a bowl, whisk well to combine, then set aside.
- Remove the thick, tough center vein of the collard green leaves, then chop the leaves into random sized small pieces and strips. You want to create some randomness in sizes and shapes. This improves the structure of the salad, so all the pieces are not uniform and stick together. Then add the chopped collard greens, black-eyed peas and fire roasted tomatoes to a bowl, mix well to evenly distribute, then drizzle half of the dressing over mixture. Mix well. Then drizzle additional dressing over the mixture as needed to dress the salad. You may or may not have some dressing left over.
- Best served at room temperature.Can be served cold from the refrigerator. If refrigerated, remove the salad from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up. Add any remaining dressing (if needed) and gently toss.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Storage: Refrigerate and use within 5 days.