lucky black-eyed pea salad

Recipe by
Ruby DeVos
Salem, OR

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

  • 1 can
    15 oz. black-eyed peas
  • 1 clove
    garlic, minced
  • 3/4 c
    sliced campari or roma tomatoes or small cherry tomatoes
  • 1/4 c
    diced cucumber
  • 1/4 c
    diced red, yellow or green bell pepper
  • 1 sm
    finely diced jalapeno peper
  • 1/8 c
    celery
  • 2
    sliced green onions
  • 2 Tbsp
    finely chopped parsley
  • 1/2 Tbsp
    extra virgin olive oil
  • 1/2 Tbsp
    lemon juice
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    cajun seasoning blend
  • 1/4 tsp
    agave necar
  • pinch of sea salt

How To Make lucky black-eyed pea salad

  • 1
    Combine 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.
  • 2
    In 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.
  • 3
    Chill for about 30 minutes before serving.

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