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“From The China Study Cookbook. This vegan salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal. For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped. You can also use cooked fresh, frozen, or dried black-eyed peas in place of the canned peas (use 2 cups).”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the salad ingredients in a large bowl.
  2. Mix dressing ingredients in a small bowl, then pour over the salad and toss to mix. Chill 1-2 hours if time permits.

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