Servings per Recipe
calories : 200
fat : 10 g
sodium : 50 mg
total carbohydrates : 22 g
fiber : 5 g
protein : 7 g
2 tablespoons apple cider vinegar
Juice of one lime
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup olive oil
Half of a small shallot, ﬁnely diced (optional)
½ teaspoon ground cumin
½ teaspoon cayenne pepper
2 tablespoons chopped cilantro (optional)
2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed
1 cup diced cucumber
1 cup diced red bell pepper
2 tablespoons diced jalapeno, seeds removed (optional)
To make the vinaigrette, in a small bowl combine and whisk the vinegar, lime juice, mustard, and honey. Drizzle in the olive oil gradually, whisking to combine.
Add in the shallot (if using), cumin, cayenne, and salt and pepper to taste, whisking to combine.
In a medium to large bowl, combine the black eyed peas, cucumber, peppers, and cilantro (if using).
Add the vinaigrette to the black-eyed pea mixture, stirring to combine. Refrigerate to chill before serving. Garnish with additional cilantro if desired.
Sodium (salt) content varies based on how much salt is added when preparing recipe. Recipe and photo courtesy of Oldways and shared with permission. Original published here: https://oldwayspt.org/recipes/cold-black-eyed-pea-salad