Colorful, nutritious, and delicious – this salad boasts it all! With fiber and good sources of plant-protein, feel confident this dish is worth add to your weekly meal plan.
INGREDIENTS
- 2 15 oz no or low sodium black-eye peas, rinsed
- 1 cup diced red bell pepper
- Tbsp diced jalapeno, seeds removed (optional)
- 1 cup diced cucumber
- 2 Tbsp chopped cilantro
For the vinaigrette:
- 2 Tbsp apple cider vinegar
- Juice of one lime
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ cup olive oil
- Half of a small shallot, finely diced (optional)
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- Salt & pepper
INSTRUCTIONS
- To make the vinaigrette, in a small bowl combine and whisk the vinegar, lime juice, mustard, and honey. Drizzle in the olive oil gradually, whisking to combine. Add in the shallot (if using), cumin, cayenne, and salt and pepper to taste, whisking to combine.
- In a medium to large bowl, combine the black-eyed peas, peppers, cucumber, and cilantro (if using).
- Add the vinaigrette to the black-eyed pea mixture, stirring to combine. Refrigerate to chill before serving.
Source: Tufts Health & Nutrition Newsletter (2024, July 10). Cold Black-Eyed Pea Salad. Retrieved from: https://www.nutritionletter.tufts.edu/subscriber-only/cold-black-eyed-pea-salad/
