lucky black-eyed pea salad
Recipe adapted from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes, by Sharon Palmer. I changed this recipe to make only two servings, use canned beans, cucumbers, and substituted honey for the agave nector.
yield
2 serving(s)
method
No-Cook or Other
Ingredients For lucky black-eyed pea salad
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1 can15 oz. black-eyed peas
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1 clovegarlic, minced
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3/4 csliced campari or roma tomatoes or small cherry tomatoes
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1/4 cdiced cucumber
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1/4 cdiced red, yellow or green bell pepper
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1 smfinely diced jalapeno peper
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1/8 ccelery
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2sliced green onions
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2 Tbspfinely chopped parsley
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1/2 Tbspextra virgin olive oil
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1/2 Tbsplemon juice
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1/4 tspchili powder
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1/4 tspcajun seasoning blend
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1/4 tspagave necar
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pinch of sea salt
How To Make lucky black-eyed pea salad
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1Combine black-eyed peas, 1/2 of minced garlic clove, tomatoes, cucumber, bell peppers, jalapeno, celery, green onions and parsley in a medium mixing bowl and mix well.
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2In a small dish, whisk together oil, lemon juice, remaining garlic, chili powder, Cajun Seasoning, Agave nector and a pinch of salt. Pour over pea mixture and toss well.
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3Chill for about 30 minutes before serving.
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