Black-eyed peas salad
Black-Eyed Peas Salad
Prep Time
10 mins
Cook Time
20 mins
Soaking time
1 hr
Total Time
30 mins

A simple and nutritious Black-Eyed Peas salad, that tastes delicious when served at room temperature or chilled. 

Course: Salad
Cuisine: Indian
Keyword: Black-eyed beans salad, How to make bean salad, How to make black-eyed peas salad, Karamani salad, Summer salad
Servings: 4 Servings
Author: Sandhya Ramakrishnan
  • Black-eyed beans – ¾ cup
  • Onion – ¼ cup finely chopped
  • Tomato – 1 small deseeded and finely chopped
  • Carrot – ¼ cup grated
  • Green chilies – 2 finely chopped, optional
  • Peanuts – 3 tbsp roasted and crushed
  • Cilantro – 3 tbsp finely chopped
  • Lemon juice – 2 tbsp or to taste
  • Salt – to taste
  • Pepper – to taste
  1. Soak the beans for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
  2. Drain the beans and keep it in the colander.
  3. Chop the rest of the ingredients and add it to a bowl. You could also include raw mango, cucumber and bell pepper if preferred in the salad. I have not used green chilies as I was serving it to my kids as well. So I increased the amount of pepper slightly.
  4. Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.
  5. Serve as is or chilled.