Black-eyed pea salad
Black-eyed pea salad is a powerhouse of flavour and nutrition! Make a big batch for lunches during the week!
Servings: 4 people
Ingredients
For the salad:
- 1 cup dried black-eyed peas
- 1 cup chopped, peeled cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 1 tbsp finely chopped mint
- 3 handfuls of arugula
For the dressing:
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp lemon zest
- 1 tbsp prepared mustard
- 1/2 teaspoon dried Greek oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pick over your black-eyed peas and discard any stones or shrivelled up beans. Rinse beans and then soak in a bowl of cold water at least 12 hours, or overnight.1 cup dried black-eyed peas
- After soaking, drain and rinse your beans. Bring a pot of water to a boil and add beans. Cook over medium high heat for approximately 35 minutes, or until tender. Drain beans, rinse them under cool running water and allow them to cool.
- In a large bowl combine the black-eyed peas, cucumber, cherry tomatoes, red onion, mint and arugula.1 cup chopped, peeled cucumber, 1 cup cherry tomatoes, halved, 1/4 cup chopped red onion, 1 tbsp finely chopped mint, 3 handfuls of arugula
- In a smaller bowl whisk together the apple cider vinegar, olive oil, honey, lemon zest, prepared mustard, oregano, salt and pepper. Whisk well until thoroughly combined.1/2 cup apple cider vinegar, 1/4 cup olive oil, 1 tbsp honey, 1 tbsp lemon zest, 1 tbsp prepared mustard, 1/2 teaspoon dried Greek oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour dressing over the salad and mix well, to coat all components.
- Enjoy!