I had half a bag of those that my mom brought from Brazil in April, thinking the US didn’t have them! (Thankfully, they do!) So I cooked them in my pressure cooker for 10 minutes (until they were al dente) and put together this incredible salad that works as a meal by itself. I had some for lunch and brought some leftovers with me to work. (That’s why I love meal-salads! You can bring them anywhere and you don’t need a microwave!) It was so delicious that I’m already planning to go to the grocery store to get some more black-eyed peas so I can create some other salads. For example, I think some corn would go really well in this salad. ?
I hope you guys can make this and let me know what you think! It is a great option for picnics, barbecues and potlucks as it’s different than everything people usually bring! (Seriously…who isn’t sick of quinoa salads? Just kidding! I love quinoa salads! lol)
Black-Eyed Pea Salad
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.
2. In a small bowl, dissolve sugar in vinegar. Whisk in olive oil. Season with salt and pepper.
3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).