Black Eyed Peas Salad
Quick and easy summer salad with black eyed peas, cucumber, carrots and onions, dressed with chili and lime
Servings 1
Calories
Ingredients
- 1 – 1 ¼ cup Frozen Black Eyed Peas I used 365 from Whole Foods
- 2 mini Cucumber diced or ½ – ¾ cup diced Cucumber
- 1 – 2 medium sized Carrots cut into circles or ½ circles
- ½ small Red Onion Diced about ¼ cup when diced or add more if required
- ½ tsp. Chili Powder
- ½ + ½ tsp. Salt
- ¼ – ½ tsp. Garlic Powder I used ½ tsp.
- ⅛ tsp. Cumin Powder
- 1 tbsp. Lime Juice
- 1 tbsp. 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.
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