Black-Eyed Pea Salad
I love both black-eyed peas and collards and am fascinated by all the ways to make them together.
They naturally compliment each other taste-wise and nutrition-wise.
Being summer, this salad is light and full of vegetables. Go ahead and use the whole bunch of collards if you like. (Even better).
I have lightly cooked the veggies here to make it a little easier to digest.
The dressing is light also. Feel free to adjust it to suit your mood. I make it a little different every time.
This salad makes great leftovers and is a welcome addition for a lunch to go or picnic.
Black-eyed peas are easy to make from scratch. And you can use canned if needed.
Black-Eyed Pea Salad
Makes 6 cups
Prep time – 20 minutes (cooked beans)
Ingredients:
4 cups cooked Black-Eyed peas
1/2 bunch collard greens
1 carrot
1/2 red onion
1/4 red pepper
1/4 cup minced cilantro
2 scallions
Dressing:
1/4 cup plus 1 Tbs. apple cider vinegar
2 Tbs. olive oil
1 small or 1/2 large clove garlic – grated or minced fine
1/4 tsp. ground cumin
1/4 tsp sea salt
1 tsp low sodium soy sauce
Optional – juice of 1/2 lime
Optional – dash of pepper
Directions:
Bring a few inches of water to boil in a largish pot. Dice carrots, onion and pepper. When water boils, blanch carrots for a minute and remove to drain. Then add onion, cook 1 minute, remove and drain then repeat with pepper.
Add whole (washed) collards to the pot and cover. Cook for 2 to 3 minutes until bright green and tender. Remove and drain. When cool enough to handle dice to about the same size as the other vegetables.
Chop cilantro and slice scallions thin.
Mix together in bowl with black-eyed peas.
Combine all dressing ingredients. Mix together with salad and taste.
Adjust seasonings to suit your taste. You can add more vinegar (or lime), or a little more salt or oil or cumin etc…
Serve room temperature or cool.
Will keep 5 days in the fridge.
