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Black Eyed Pea Salad

URL: https://www.africanbites.com/black-eyed-pea-salad/

Ingredients

Dressing

  • 1 medium orange
  • 1 medium lemon
  • 1 medium lime
  • 1 teaspoon garlic, minced
  • ¼ cup onion, small sized, diced
  • ½-1 teaspoon cumin
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 2-3 tablespoons fresh herbs (cilantro or parsley)
  • to taste salt and pepper

Fresh Produce

  • 3-4 cups black-eyed peas, cooked
  • 1 can corn
  • ½ cup red onion, chopped
  • 1-2 cups cherry tomatoes, sliced
  • 1-2 cups cucumber, diced
  • ½ medium bell pepper, diced
  • 1 piece avocado, peeled and chopped

Instructions

  1. Rinse black-eyed peas and soak them in water for 1-2 hours or overnight.
  2. Drain and rinse the soaked beans, then cook them in a Dutch oven or pressure cooker until tender.
  3. Squeeze the juice from the orange, lemon, and lime into a non-reactive pan.
  4. Add cumin, honey, garlic, onion, olive oil, and fresh herbs to the juice and whisk together.
  5. In a large bowl, combine the drained black-eyed peas, corn, diced cucumber, bell pepper, and cherry tomatoes.
  6. Dice the avocado and drizzle with lemon juice to prevent discoloration before adding it to the salad.
  7. Pour the dressing over the salad, stir to coat, cover, and refrigerate for at least 2 hours before serving.

Nutrition Facts (estimated)

Servings
7
Calories
207
Total fat
10g
Total carbohydrates
24g
Total protein
7g
Sodium
7mg
Cholesterol
0mg

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