Black Eyed Peas

Black Eye Peas Salad

Adding earthy flavored legumes in a salad is a perfect way to convert your salad into a full satisfying meal. I am a big fan of including legumes, beans and lentils in my diet at least once a day. This helps me to have all the protein and other good essential vitamins and calcium needed by my body.

This recipe needs black eyed pea to be soaked for at least 5 -6 hours, preferably overnight. Soak half cup black eyed pea In 2 cups water.

Serving Size: 2 Cups

½ tsp Salt
½ tsp turmeric
1 cup black eyed peas (boil in 2-3 cups of water with salt and turmeric) or 14 oz canned black eyed peas (drain and add 1 tsp olive oil and fresh turmeric)
1 tsp oil (olive oil/ canola oil/ hemp seeds oil/ deodorized coconut oil…etc)
½ cup shredded carrot
½ cup shredded beetroot
2 small green chillies or ¼ cup cubed green pepper
1 tbsp lemon / ½ tsp apple cider vinegar
½ cup cherry tomatoes
1 tablespoon curry powder
1 tsp roasted cumin
¼ cup dried cranberries
¼ cup roasted sweet pecans/walnuts
¼ cup cilantro leaves with stems
¼ cup crumbled feta cheese (optional)

If you are boiling Black eyed peas at home, then soak 1/2 cup peas overnight. In a small pan, add salt, turmeric and 2 cups water. Once the water starts boiling, add peas to it. Let it cook for 15 – 20 minutes or until it is soft.

If you are using canned black eyed peas, then drain it and add ½ teaspoon olive oil, salt and turmeric to it

  1. In a pan at a low flame, add ½ tsp oil and then add carrot, beetroot and green peppers. Cook for 5 minutes and then add boiled peas, cherry tomatoes, lemon, curry powder, roasted cumin and salt according to taste. Cover it for 3 – 4 minutes.
  2. Remove from the pan and fold in pecans, cranberries, cilantro and feta cheese (optional ). Serve warm or at room temperature. Enjoy!
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