Name: Black-Eyed Pea Salad
Prep time: 20 minutes
Yield: 6 cups
Ingredients: 2 cans (15 ounces each) black-eyed peas; drained and rinsed1 cup diced cucumber1 cup diced red bell pepper¼ cup chopped onion (try red; white or shallot)2 Tablespoons diced jalapeño pepper (optional)2 Tablespoons chopped cilantro or parsley (optional)2 Tablespoons apple cider vinegar2 Tablespoons lime juice (1 lime)1 teaspoon mustard (try Dijon)1 teaspoon honey or brown sugar (see Notes)¼ cup vegetable oil½ teaspoon cumin½ teaspoon cayenne pepper½ teaspoon salt¼ teaspoon black pepper

You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.

Prep time: 20 minutes
Chill time: 1 hour
Makes: 6 cups
Nutrition Facts: View label

Ingredients

2 cans (15 ounces each) black-eyed peas, drained and rinsed
1 cup diced cucumber
1 cup diced red bell pepper
¼ cup chopped onion (try red, white or shallot)
2 Tablespoons diced jalapeño pepper (optional)
2 Tablespoons chopped cilantro or parsley (optional)
2 Tablespoons apple cider vinegar
2 Tablespoons lime juice (1 lime)
1 teaspoon mustard (try Dijon)
1 teaspoon honey or brown sugar (see Notes)
¼ cup vegetable oil
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large bowl, stir together black-eyed peas, onion, cucumber and bell pepper. Add jalapeño and cilantro, if desired.
In a small bowl or a jar with a tight-fitting lid, combine vinegar, lime juice, mustard, honey, oil, cumin cayenne, salt and pepper. Stir or shake to combine.
Pour vinegar mixture over the vegetable mixture and stir to combine. Refrigerate to chill before serving. Sprinkle with more chopped cilantro or parsley, if desired.
Refrigerate leftovers within 2 hours.

Notes

Cook your own black-eyed peas from dry or use frozen peas after cooking according to package directions. Each can contains about 1 ¾ cups drained and rinsed peas.
Honey is not recommended for children under 1 year old.
Try adding other vegetables such as diced summer squash, tomato or corn kernels.
Try adding Oregon pink shrimp or another protein.

Recipe adapted courtesy of Oldways, A Taste of African Heritage, www.OldwaysPT.org