A Gluten-free, Dairy-free Whole Food Recipe

This dish is absolutely delicious as a side dish or as a salsa to scoop up with corn chips. I think you’ll enjoy the tangy sweetness of this protein-packed, easy-to-make dish.

Several celery stalks, diced
1 onion, diced
1 can black-eyed peas, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup frozen sweet corn, cooked
Sea salt to taste
1/2 cup unrefined olive oil
1/3 cup apple cider vinegar
1/8 cup agave nectar

Combine all ingredients in a large bowl except for the olive oil, apple cider vinegar and agave nectar.

Combine the olive oil, apple cider vinegar and agave nectar in a sauce pan and heat. Taste and adjust ingredients to your liking. Remove immediately when it first starts to boil. Allow this sauce to cool thoroughly and gently toss over the beans and veggies mixture. Serve at room temperature.

Maggie Christopher is a certified holistic nutrition counselor and a licensed marriage and family therapist. She combines the wisdom of whole foods nutrition along with emotionally-based therapy to support individuals in uncovering and healing the root causes of their cravings. She provides a safe environment to explore the emotional reasons for the eating habits that prevent you from reaching your health goals. She offers step-by-step guidance and delicious recipes that support you in introducing whole natural foods that promote health, calm cravings and allow you to feel satisfied. For a free nutrition consultation, visit her website or call.


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