Quick and easy summer salad with black eyed peas, cucumber, carrots and onions, dressed with chili and lime
Course Light Meal, Lunch, Side Dish
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1
Calories
Ingredients
1– 1 ¼ cup Frozen Black Eyed PeasI used 365 from Whole Foods
2mini Cucumber diced or ½ – ¾ cup diced Cucumber
1– 2 medium sized Carrots cut into circles or ½ circles
½small Red Onion Dicedabout ¼ cup when diced or add more if required
½tsp.Chili Powder
½+ ½ tsp. Salt
¼– ½ tsp. Garlic PowderI used ½ tsp.
⅛tsp.Cumin Powder
1tbsp.Lime Juice
1tbsp.Extra Virgin Olive Oil
Cilantro ~ Coriander Leaves for garnish
Instructions
Cook frozen black eyed peas in some water with ½ teaspoon salt until tender, about 6 – 8 minutes.
Drain the water, run black eyed peas under running water to bring peas to room temperature and keep aside.
Cut the vegetables to desired size.
Make the dressing by whisking together extra virgin olive oil, lime juice, chili powder, ½ tsp. salt, garlic powder and cumin powder.
Take all the vegetables and cooked black eyed peas in a bowl.
Pour the dressing over it and toss. Taste and adjust salt and chili powder.
Garnish with cilantro and refrigerate for at least 15 -20 minutes for flavors to blend in. Then serve.
Notes
When using dry black eyed peas, soak for 5-8 hours or overnight and cooked until tender. When using fresh black eyed peas, boil in water until tender and fresh peas cook very fast.
Raw green mango is a good addition to salad. If using, adjust lime juice accordingly depending on how sour the mango is.
Feel free to use fresh garlic for the dressing. I use garlic powder as I always have it in the pantry.