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Serves 10 | Prep Time 20 minutes | Cook Time 10 minutes
12 ounces Eden Kamut Elbows, 1 pkg.
45 ounces Eden Black Eyed Peas, (3 cans) rinsed, drained
1 1/2 cups organic tomatoes, diced
1 cup organic sweet corn, fresh or frozen, blanched 2 minutes
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1/2 cup red onion, minced
3/4 cup green onion, finely chopped
1 medium cucumber, score skin with a fork, quartered, sliced
1/3 cup Eden Apple Cider Vinegar
2 1/2 Tbsp Eden Barley Malt Syrup
2 1/2 Tbsp organic maple syrup
1/3 cup Eden Extra Virgin Olive Oil
4 cloves garlic, minced
1 Tbsp dried oregano
2 Tbsp dried basil
1/4 cup Eden Shoyu Soy Sauce, or to taste
1/8 tsp cayenne pepper, optional, see Note
Cook pasta per package directions, rinse and drain. Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium-mixing bowl. To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake vigorously to mix. Pour the dressing over the salad and toss to mix. For the best flavor, chill 1 hour before serving or it can be serve at room temperature.
Note: For a spicy flavor, add a very small pinch of cayenne pepper to each individual serving and toss to mix.