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Jamaican Bean and Vegetable Salad

Serves 6 | Prep Time 2 hours 20 minutes | Cook Time 0 minutes


1/2 cup Eden Extra Virgin Olive Oil

2 cloves garlic, finely minced

1 Tbsp Eden Barley Malt Syrup

1 Tbsp organic maple syrup

1 Tbsp Eden Shoyu Soy Sauce

1 lime, juiced

1/2 tsp Eden Black Pepper

15 ounces Eden Black Eyed Peas, drained

15 ounces Eden 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 Thompson Seedless Raisins
or Eden Dried Wild Blueberries, or Cranberries

2 Tbsp unsweetened shredded coconut

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


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.

Nutritional Information

Per serving: 348 calories, 21g fat (53% calories from fat), 10g protein, 33g carbohydrate, 10g fiber, 0mg cholesterol, 194mg sodium