Jamaican Bean and Vegetable Salad

1/2 cup Eden Extra Virgin Olive Oil

2 cloves garlic, finely minced

1 Tbsp Eden Organic Barley Malt Syrup

1 Tbsp organic maple syrup

1 Tbsp Eden Shoyu Soy Sauce

1 lime, juiced

1/2 tsp freshly ground black pepper

15 ounces Eden Organic Black Eyed Peas, drained

15 ounces Eden Organic Kidney Beans, drained

1 cup red bell pepper, sliced

1 cup green bell pepper, sliced

1 cup yellow bell pepper, sliced

1 cup red onion, sliced into thin rings

2 Tbsp organic seedless raisins
or Eden Organic Dried Wild Blueberries, or Cranberries

2 Tbsp unsweetened shredded coconut

2 Tbsp organic peanuts, unsalted, dry roasted
or other nuts

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Place garlic, barley malt, maple syrup, lime juice, black pepper and olive oil in a blender and pulse several seconds. Rinse the beans and drain. Place the beans and all other ingredients in a large mixing bowl. Pour the olive oil marinade over, mix and marinate for 2 to 3 hours before serving.

Black or green olives can be added and any Eden Brand cooked pasta. For those with allergies to peanuts, other nuts or seeds may be substituted.

Jamaican Bean and Vegetable Salad

Ingredients

Directions

Nutritional Info

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