Zesty Black-Eyed Pea Salad
Zesty Black-Eyed Pea Salad
Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Ingredients:
- 1 red or green bell pepper, chopped
- 1 celery stalk, chopped
- 1 jalapeño, seeded and finely chopped
- 1 carrot, chopped
- 1/4 cup (40 g) finely chopped red onion
- 1 1/2 cups (256 g) cooked black-eyed peas, or one 15-ounce (425-g) can black-eyed peas, drained and rinsed
- 1/4 cup (10 g) cilantro leaves, minced
- 2 cups (70 g) chopped romaine lettuce, baby arugula or baby spinach leaves, for serving
For the dressing:
-
2 Tbsp olive oil
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1 tsp apple cider vinegar
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1 Tbsp lime juice (about 1 fresh lime)
-
1/2 tsp maple syrup
-
1 dash cayenne powder
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1/2 tsp ground cumin
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1/4 tsp salt
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Black pepper, to taste
Instructions:
- Put all ingredients in your work area and read recipe before starting your prep.
- In a large mixing bowl, place bell peppers, celery, jalapeño, carrot, onion and black-eyed peas.
- In a small bowl, whisk the dressing ingredients together and add to the black-eyed pea mixture. Toss the salad to coat it evenly with the dressing. Season to taste with additional salt and black pepper, if desired. Toss in cilantro and serve 2 cups of black-eyed pea mixture over each cup of the greens.
Notes:
Storage tip: Salad leftovers will keep in airtight containers in the refrigerator for up to 3 days (store black-eyed pea mixture, greens and dressing separately).Make-ahead tip: Prepare black-eyed pea mixture and store separately from greens. Combine when ready to serve.
Make it nightshade-free: Replace the bell pepper with 1 additional carrot and omit the jalapeño and cayenne powder.
Nutrition Information Per Serving:
298 calories, 14.6 g total fat, 2.1 g saturated fat, 1.9 g polyunsaturated fat, 10 g monounsaturated fat, 0 mg cholesterol, 346 mg sodium, 992 mg potassium, 38.3 g total carbohydrates, 10.3 g fiber, 7.5 g sugar, 6 g protein, 16% calcium, 15% iron
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