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.
prep time
cook time
method
No-Cook or Other
yield
2 serving(s)
Ingredients
- 1 can 15 oz. black-eyed peas
- 1 clove garlic, minced
- 3/4 cup sliced campari or roma tomatoes or small cherry tomatoes
- 1/4 cup diced cucumber
- 1/4 cup diced red, yellow or green bell pepper
- 1 small finely diced jalapeno peper
- 1/8 cup celery
- 2 - sliced green onions
- 2 tablespoons finely chopped parsley
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon cajun seasoning blend
- 1/4 teaspoon agave necar
- - pinch of sea salt
How To Make lucky black-eyed pea salad
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Step 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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Step 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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Step 3Chill for about 30 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Category:
Salads
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Culture:
Cajun/Creole
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