Black Eyed Peas are a Healthy Salad Choice

Black eyed peas are beans, dude! Try out this Black eyed peas recipe the next time you’re in the mood for a healthy and tasty salad; beans are a great way to turn a salad into a meal, especially garbanzo and kidney beans, but give black eyed peas a go…I bet you’ll like ’em.

This salad is a nice complement to a spicy meal–in fact it’s based on a dish we get all the time at an Indian restaurant where it’s served to balance out the spiciness of other dishes.

Ingredients:
2 15oz cans BLACK-EYED PEAS
3-4 GREEN ONIONS (chopped)
1 stalk CELERY (chopped)
1 CUCUMBER (sliced)
1 CARROT (shredded)
3 PLUM TOMATOES (cut)
zest and juice of 1 LEMON
1 cup CILANTRO (chopped)
4 Tbsp BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 ½ tsp CUMIN
½ tsp CHILI POWDER
2-3 Tbsp HONEY
HOT SAUCE, to taste
SALT and PEPPER, to taste

In a small bowl, mix balsamic vinegar and olive oil. Season with spices. Toss into the beans, onion, vegetables (EXCEPT tomato).
Cover, and chill in the refrigerator at least 1 hour, or overnight….longer the better.
Remove from fridge, mix in tomato, add additional seasonings if desired, and serve.

And if you’ve never tried jicama, give this Jicama Salad Recipe a try.

asian jicama salad


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