What do you get when you combine a fried egg, veggies and beans? A rich and filling breakfast salad that you’ll just love waking up to! This meal is a nutritional and flavorful powerhouse: healthy doses of potassium, protein and fiber packed with bold, southwestern zest. The savory flavors are best after they have marinated and mixed together, so be sure to prep ahead the night before. You won’t hit the snooze button knowing there’s a bowl of this marinating in your fridge. If eggs aren’t your thing, serve this versatile dish as a salsa for chips, or on its own over greens.
Bean & Veggie Salad with Sunny-Side Up Egg
Ingredients
½ cup vegetable oil
¾ cup apple cider vinegar
1 cup sugar
1 Tbsp. water
½ tsp. pepper
1 tsp. salt
4 oz jar pimento pepper, drained
12 oz. canned black beans, drained
15 oz. canned black-eyed peas, drained
12 oz. canned white corn, drained
1 cup celery, diced
1 cup pepper, diced
1 fresh jalapeño pepper, seeded and minced
1/4 cup parsley, diced
Directions
- In a sauce pan, mix together vegetable oil, apple cider vinegar, sugar, water, salt and pepper. Bring to a boil. Remove from heat and let cool.
- In a large bowl, combine all ingredients from pimento pepper to parsley. When oil mixture is cool, pour into bowl over salad. Refrigerate salad overnight to marinate.
- The next day, in a small skillet over medium heat, cook an egg.
- In a separate, larger skillet, cook desired amount of salad for 5-6 minutes until warmed and slightly cooked.
- Transfer salad to bowl and top with egg.