You’ll love the fresh flavors, textures and versatility of this salad.
Black-Eyed Pea Salad

Ingredients
2 cans (15 ounces each) black-eyed peas, drained and rinsed
1 cup diced cucumber
1 cup diced red bell pepper
¼ cup chopped onion (try red, white or shallot)
2 Tablespoons diced jalapeño pepper (optional)
2 Tablespoons chopped cilantro or parsley (optional)
2 Tablespoons apple cider vinegar
2 Tablespoons lime juice (1 lime)
1 teaspoon mustard (try Dijon)
1 teaspoon honey or brown sugar (see Notes)
¼ cup vegetable oil
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large bowl, stir together black-eyed peas, onion, cucumber and bell pepper. Add jalapeño and cilantro, if desired.
- In a small bowl or a jar with a tight-fitting lid, combine vinegar, lime juice, mustard, honey, oil, cumin cayenne, salt and pepper. Stir or shake to combine.
- Pour vinegar mixture over the vegetable mixture and stir to combine. Refrigerate to chill before serving. Sprinkle with more chopped cilantro or parsley, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Cook your own black-eyed peas from dry or use frozen peas after cooking according to package directions. Each can contains about 1 ¾ cups drained and rinsed peas.
- Honey is not recommended for children under 1 year old.
- Try adding other vegetables such as diced summer squash, tomato or corn kernels.
- Try adding Oregon pink shrimp or another protein.
Recipe adapted courtesy of Oldways, A Taste of African Heritage, www.OldwaysPT.org
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