Description
Make this plant-based Black Eyed Pea Salad in just 15 minutes without any cooking. It’s filled with crisp veggies and tossed with a tangy cider dressing.
Ingredients
Scale
- 1 (15 ounce) can black eyed peas, rinsed and drained
- 1 small orange bell pepper, diced
- 1 cup diced cherry tomatoes
- 2 tablespoons finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- sea salt, to taste
Instructions
- In a medium bowl, toss together the black eyed peas, bell pepper, cherry tomatoes, red onion, cilantro and garlic.
- In a small bowl or jar, whisk together or shake the olive oil and apple cider vinegar until well blended. Pour the dressing over the black eyed peas mixture and stir until combined.
- Taste and season with sea salt, as desired. Refrigerate for 1 hour before serving to allow the flavors to marinate together.
Notes
Some people find cilantro to taste soapy. You can leave it out or substitute it for your favorite fresh herbs, like parsley or basil.
Let it chill. Although this salad is delicious enjoyed immediately, it gets even better after marinating in the refrigerator for an hour or two. This gives all the flavors a chance to come together.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 6.3 g
- Sodium: 159.1 mg
- Fat: 14.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 41 g
- Fiber: 7.6 g
- Protein: 15.4 g
- Cholesterol: 0 mg