Black-Eyed Pea Salad

Black eyed pea salad is a delicious and nutritious dish that is perfect for any occasion. It is a refreshing and flavourful salad that is easy to make and can be enjoyed as a side dish or as a light meal.

To make black eyed pea salad, start by cooking the peas until they are tender. Then, combine them with salad items that you adore such as chopped tomatoes, red onions, cucumber, bell pepper, and fresh parsley in a large bowl.

Next, whisk together a dressing made with olive oil, lime juice, mustard, apple cider vinegar, and seasoning. Pour the dressing over the salad and toss everything together until well combined. If you wish to have a touch of sweetness then simply add a dash of honey to the dressing.

The result is a colourful and flavourful salad that is loaded with protein, fiber, and vitamins. Black eyed peas are rich in iron, potassium, and folate, making them a perfect addition to any healthy diet.

Serve black eyed pea salad chilled or at room temperature, garnished with additional parsley if desired. It is a great dish to bring to a potluck or to enjoy as a light lunch or dinner.

If you're looking for a tasty and healthy way to incorporate more legumes into your diet, give black eyed pea salad a try. You won't be disappointed!

Prep Time

10 minutes

Prep Notes

Dry Bean

Soaking Time: 4-8 hours

Cooking Time: 40 minutes

Serving Size

Serves 4

Ingredients:

1 cup dried black-eyed peas (use a can if you prefer)

2-3 cups water

1 tbsp. whole grain or dijon mustard

Juice of 1/2 lime (lemon can be used if you prefer)

1 tbsp. apple cider vinegar

2 tbsps. extra virgin olive oil or avocado oil

Honey (optional)

1/3 cup sun-dried tomatoes, finely chopped

1/4 cup parsley, diced

1/2 tsp sea salt, or more to taste

Lettuce, arugula or spinach leaves (optional)

Method:

If you are using dried black-eyed peas, pour them into a bowl and cover them with fresh water. Allow them to soak for at least 4 hours, or better yet, overnight.

After soaking, rinse and drain the beans. Put the beans in a pot with a lid and add water until it's about one inch higher than the beans. Bring it to a boil, then reduce the heat to a simmer. Tilt the lid slightly to let steam escape, and let the beans cook for about 40 minutes or until they become tender. If necessary, add more water until the beans are tender.

Once they're cooked, drain the beans.

To prepare the dressing, whisk together mustard, lime juice, vinegar, salt, and oil in a bowl.

In a larger bowl, combine the beans, sun-dried tomatoes, and parsley. Pour half of the dressing over the beans and mix well. Add more dressing or sea salt to taste.

This salad is perfect as a standalone dish or served over lettuce, arugula, or spinach leaves. You can toss the greens with any leftover dressing or a little bit more olive oil.

Additional Notes:

This dish is also delicious with feta cheese crumbled over the top. Serve with slices of warm, buttered rolls for a simple lunch time dish.

Equipment Used:

Measuring Cups

Saucepan

Spoon

Strainer

Whisk

Bowls

Knife

Chopping Board

Recipe Credit: Emma Alexander-Cook Holistic Health Coach