Lucky Black-eyed Pea Salad

1
Ruby DeVos

By
@PinkCookieCooks

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Method:
No-Cook or Other

Ingredients

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  • 1 can(s)
    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 small
    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

Step-by-Step

  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.

Printable Recipe Card

About Lucky Black-eyed Pea Salad

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole




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