Black-Eyed Pea Salad
A Nutritious and quick Black-Eyed Pea salad that tastes delicious when served at room temperature or chilled. A great Vegan and Gluten free option for summer picnics.
Servings: 4 Servings
Calories: 99kcal
Equipment
- Pressure Cooker
- Colander
- bowl
Ingredients
- ¾ cup Black-eyed beans
- ¼ cup Onion finely chopped
- 1 small Tomato deseeded and finely chopped
- ¼ cup Carrot grated
- 2 Green chilies finely chopped, optional
- 3 tablespoon Peanuts roasted and crushed
- 3 tablespoon Cilantro finely chopped
- 2 tablespoon Lemon juice or to taste
- to taste Salt
- to taste Pepper
Instructions
- 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.
- Drain the beans and keep it in the colander.
- 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.
- Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.
- Serve as is or chilled.
Notes
Expert tips
- Make sure that you do not over cook the black eyed peas. Overcooked beans do not taste good in salads.
- We could also add more vegetables in the black eyed pea salad. I like adding cucumbers and corn as well at times.
- I like this salad best when served cold. This is a great salad to make for summer barbecues.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 249mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1552IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg