Herby Scoop Salad

A healthy, filling, super easy snack, perfect for summer. An instant hit for all you cowboy caviar lovers out there.

This is my ultimate pool snack, beach snack, couch snack, searching-for-a-snack snack. My college roommate's mom is to credit for the inspiration behind this keeper (thanks Mrs. Martin). Whenever my roommate went home for a weekend or holiday she always came back with some sort of delicious food that I automatically assumed was for the both of us. And here we are, over 7 years later, and they are all, to this day, staples in my cooking rotation.

We would make Scoop Salad (to be scooped up with some scoopy chips) to take to the pool or beach and basically just sit over the bowl and eat until it was time to go. I added in some extra veggies and put together an herby dressing to go with it, but you could just as easily take the Martin approach and use ~1/2 a bottle of Zesty Italian salad dressing to make it super easy.

The veggies release their juices as they sit, so be sure to give it a good stir whenever you go back for more.

I love this with tortilla chips or mixed in with pasta or quinoa for a quick cold lunch. This recipe hits all the spots for a filling snack with protein, fiber, and healthy fats. If you eat half the bowl before you're even done stirring, everyone will forgive you and completely understand.

Herby Scoop Salad

Ingredients

1 (15oz) can black eyed peas, drained and rinsed

1 (15oz) can black beans, drained and rinsed

1 (15oz) can corn, drained and rinsed

1 (10oz) can diced tomatoes with green chilies

1 bunch green onions (~7-8), chopped

1 bunch cilantro, chopped

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium orange bell pepper, diced

Dressing:

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp sugar (or sweetener of choice)

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery salt

Directions

1. Add all ingredients for the dressing to a jar with a lid and shake until combined (or add to a small bowl and whisk thoroughly).

2. Combine remaining ingredients in a large bowl, mix, and pour salad dressing over top.

3. Mix everything together and let chill in the fridge for ~1 hour if you're the patient type.

4. Scoop up and enjoy!! Best if consumed within ~3 days.

Just a little side note: I love cilantro but usually avoid cooking with it because I hate how it sticks to my fingers when I'm chopping it... so if you're one of those soapy cilantro haters then feel free to leave it out! It's equally as delicious either way.

If you try it and love it I would love to hear about it!! Leave me a comment below!