Black eyed peas beets salad
A healthy and tasty summer salad with beets and black-eyed peas.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- ½ cup dried Black Eyed Peas
- 1 medium sized Beetroot
- ½ small Red Onion diced
- 1 Garlic Clove minced
- 1- 2 tbsp Rice Wine Vinegar (I used 1 tbsp)
- 1 tbsp Olive Oil
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- 4 sprigs of Cilantro chopped
Wash and cook black-eyed peas with 3 cups of water.
When water comes to a boil, reduce the flame to medium and cook until peas are soft yet firm, about 20 minutes.
Drain the peas and keep aside.
While peas are cooking, wash beetroot, cut the ends and cut into 4 pieces. In a saucepan cook or steam beetroot until soft, about 20-25 minutes. I prefer steaming.
Let the beets cool, peel and dice.
In a small bowl whisk together minced garlic, vinegar, olive oil, salt and pepper.
In a serving dish take beets, black-eyed peas and onions. Drizzle vinaigrette and chopped cilantro and toss.
Serve immediately or refrigerate until ready to serve.
- Substitute rice vinegar with lime juice.