Lucky Black-eyed Pea Salad

Ruby DeVos


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.

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No-Cook or Other


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
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


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.
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.
3Chill for about 30 minutes before serving.

About this Recipe

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