INGREDIENTS:
Dressing –
*1 cup cashews – soaked & drained (may sub w/ cannellini beans)
*1/4 – 1/2 cup water (start 1/4, add more at end if needed)
*1/2 cup barbecue sauce
*2 tablespoons Dijon mustard
*2 tablespoons vegan Worcestershire sauce
2 tablespoons lime juice
Salad –
*1 head romaine lettuce chopped
*1 (15-ounce) can black beans drained
*1 (15-ounce) can black-eyed peas drained
*1 cup corn (thawed & drained)
*2 cups cherry tomatoes
*1 avocado chopped
*1 red bell pepper chopped
*1 jalapeño seeded and minced
*1/2 red onion diced
*scallions to taste, sliced
DIRECTIONS:
In a medium bowl, add the drained cashews, water, barbecue sauce, Dijon mustard, Worcestershire sauce, lime juice & whisk together. Set the dressing aside.
In a large serving bowl, add the lettuce, black beans, black-eyed peas, corn, tomatoes, avocadoes, bell peppers, jalapeños, onions, and scallions & toss together.
Serve the salad, drizzle with dressing.