Beans, greens, and grain salads are my new favorite dish. These ingredients make me feel great, energetic, full, and light. Beans are well known to be rich in plant protein, spinach is a powerhouse of iron, calcium, and phytochemicals, and whole grain brown rice provides complex carbohydrates to fuel the body. The vitamin C present in the orange juice and zest increases the absorption of iron in this powerhouse dish.
I usually find spinach to be bitter and I don’t enjoy eating it raw. When shredded or chopped though, the spinach doesn’t need to be chewed for what (to me at least) seems like hours! Instead it is a flavorful accompaniment to the springy texture of black eyed peas and rice. The orange juice also adds a touch of sweetness to the salad.
This salad is alive with nutrition. Whole, plant-based food is so beautiful. Food that is so simple, beautiful and delicious is a delight to prepare, photograph, and EAT!
1 Pound fresh spinach, chopped
2 Cups cooked whole grain brown rice
1 Pound bag dry black eyed peas, soaked in water overnight
Zest and juice from 1 orange
Pinch of pink Himalayan salt (optional)
Drain and rinse the black eyed peas and place in a steaming basket in a large pot. Add 2 inches of water to the pot and cover. Steam the black eyed peas over medium-high heat for 12-15 minutes until tender. Rinse the cooked black beans in cold water until cooled. Combine the rice, spinach, and black eyed peas in a large bowl. Add the orange juice and zest and salt (if using). Enjoy!