Black-Eyed Chimichurri Bean Salad
(Serves 8-12) ~ Vegan, Gluten-Free, Soy-Free
Bursting with flavor! Try this amazing side at your next bbq/party. Beans always remind me of Seth since he LOVES beans and all things beans! Hell it even inspired us naming our first dog-child together (Beanie). 😊 So I wanted to share a funny story that happened on Monday night. Seth and I have been binge watching Oz (I know so 90’s, right?) and during one of the episodes the topic of Hell, Hades or something about a ‘lifetime of torture’ came up. (Sorry I butchered that explanation, I know). Anyhow, so he asks me what I would consider so torturous that would haunt me for a lifetime. My response was something about bugs, insects or rodents crawling all over me. I have nothing against the little guys…I just don’t want them crawling all over me. SO I ask him the same question and he replies, “what would torture me for life would be to lose all my senses… to not have the ability to see you anymore, smell or touch your soft skin, or to hear your voice… that would be torture to me – losing all my senses. Knowing that I once could experience those things but to no longer have that ability…” [melt] Um – he won, lol! ❤ well now you all know another reason why I fell in love – he’s smooth, right?
SO if anyone ever asks the question… for the love of God go with your senses.
Pft!…bugs, what was I thinking. 😊 Enjoy!
3 (15.5oz cans) Blackeye Peas, drained/rinsed
1 (11oz can) White Shoepeg Corn
1 Tofurky sausage, diced (sautéed for 3 minutes), optional
½ – 1 Cup Chimichurri Sauce
-Toss all ingredients to combine and refrigerate overnight. Best served cold.