Black eyed peas beets salad
A healthy and tasty summer salad with beets and black-eyed peas.
Servings 2
Calories
Ingredients
- ½ cup dried Black Eyed Peas
- 1 medium sized Beetroot
- ½ small Red Onion diced
- 1 Garlic Clove minced
- 1- 2 tablespoon Rice Wine Vinegar (I used 1 tbsp)
- 1 tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper Powder
- 4 sprigs of Cilantro chopped
Instructions
- 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.
Notes
- Substitute rice vinegar with lime juice.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg