Black-Eyed Peas Salad

Black-Eyed Peas Salad

Ingredients:

• 2 cups cooked black eyed peas (or 1 15-ounce can, drained and rinsed)

• 3 or 4 mini sweet peppers

• 1/3 cup chopped celery

• 2 1/2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tbsp finely chopped parsley or cilantro

• 1/16 tsp red pepper flakes

• *a pinch of: cayenne, ground coriander, ground cumin (*optional)

• salt and black pepper pepper to taste

1. In a medium-sized bowl, add black eyed pea and chopped celery.

2. Remove stems and seeds from sweet peppers, slice into thin rings. Add to bowl.

3. If using spices, add to peas mixture.

4. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, red pepper flakes, salt and pepper to taste.

5. Drizzle dressing over peas mixture, add chopped parsley or cilantro. Stir to combine.

6. Chill for 2 hours. Serve.

Serves: 2

Notes&Tips:

• I grew eating black-eyed peas. My mom would use it to make a rice and beef dish called Cook-Up Rice and she would also saute it with onions and garlic and serve it with a slice of toast on the side. These were two of my favorite ways to eat black-eyed peas.

• This salad can be served as a vegetarian side or a meal in itself. It can also be served cold (as in this recipe) or hot by sauteing the vegetables and peas in hot oil and incorporating the rest of the ingredients.

• I generally make salads like these for a hearty and healthy lunch on a weekday. I would serve it with either a slice of toast or some buttery flaky crackers, like Club, Toasteds or Breton.