Sunday, May 31, 2015


I played an event at the World Series Of Poker yesterday and brought this salad along with me to eat during one of the breaks.  The events at WSOP can be quite long as you play poker all day trying to eliminate opponents until only one, who becomes the champion, remains. Most of the events are about 3 days long but this particular one had a record breaking entry level, and will be extended to 4 days.  Usually you play about 10 levels a day, the levels are one hour long, and you get a break every 2 hours along with a dinner break later on in the day. So you can easily expect to be in the tournament area for a good 13 hours a day, if you do not get disqualified. 

I find that eating the right food is crucial to doing well in those tournaments, as you need to have all the nutrients in your body to give you the stamina to keep going.  I usually try to bring my own as I find that the food offerings at the Rio (where the WSOP is held) are far from optimal.  This salad fit the bill. Full of vitamins, lots of raw ingredients, nutrients, and light. I definitely felt energized afterwards! 

I did make day two of the event so I will be back in the poker room later on to compete for that first place prize.  The prize pool is over 5 million, So along with the gold bracelet (prestigious WSOP trophy) it will be a pretty good win for the last survivor!



  • 1 cup of cooked red beans (about 1/3 cup dried)
  • 1 cup of cooked black beans (about 1/3 cup dried)
  • 1 cup of black eyed peas (about 1/3 cup dried)
  • 1/3 cup of red onions, chopped small
  • 1 red pepper, seeded and cubed
  • 1 carrot, grated
  • 1/2 cup of frozen corn, thawed (ideally organic to avoid GMO's)
  • 1/2 head of iceberg lettuce, chopped
  • 1 avocado, pit and skin removed, sliced
  • Sea salt and pepper to taste
  • 1 recipe of the creamy lemon dressing (click here: creamy lemon and cumin dressing )


  1. Cook the beans (click here for the technique on how to cook beans), drain, and let them cool.
  2. In a large bowl, put all of the salad ingredients together. 
  3. Add the dressing to your liking  (I used about 3/4 of the recipe), and mix well until all the ingredients are well coated.


This will make 4 servings

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