A refreshing salad bursting with flavor, combining protein-rich black eyed peas, fresh vegetables, and a zesty lime vinaigrette.
Ingredients
Scale:
2 cups cooked black eyed peas (or 1 can, rinsed and drained)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 bell pepper (red or yellow), diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
Juice of 2 limes (about 1/4 cup)
1 teaspoon honey or agave syrup (optional)
1 clove garlic, minced
Salt and pepper to taste
Instructions
If using dried black eyed peas, soak them overnight and cook according to package instructions until tender. If using canned peas, simply drain and rinse them under cold water.
Dice the cucumber, bell pepper, and onion into uniform pieces. Halve the cherry tomatoes and chop the parsley finely.
In a small bowl, whisk together the olive oil, lime juice, honey (if using), minced garlic, and a pinch of salt and pepper until well combined.
In a large mixing bowl, combine the cooked black eyed peas, chopped vegetables, and fresh parsley. Gently fold the ingredients together.
Drizzle the lime dressing over the salad and toss gently to coat all the ingredients evenly.
Taste the salad and adjust seasoning with more salt, pepper, or lime juice as desired.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
