Black-eyed Pea Salad
Total Time:20 minutes
Black-eyed peas are an ancient staple food in Africa and have become part of soul food traditions in America. They also hold a place in the popular imagination as a food that brings good luck. These healthful legumes are high in beneficial fiber, protein and minerals, so this dish does bring good things.
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 1 large carrot, shredded
- 1 medium cucumber, peeled, seeded and chopped
- 2 large scallions, chopped
- 1 large jalapeño, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 3 tablespoons sesame seeds
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- Combine the black-eyed peas, carrot, cucumber, scallions, jalapeño, tomatoes and parsley in a large bowl.
- In a small saute pan, place the sesame seeds and swirl over high heat. When the seeds are lightly toasted, transfer to a small bowl. Add the vinegar, honey, olive oil and salt and whisk to combine.
- Drizzle the dressing over the pea mixture and toss to mix. Serve or refrigerate, tightly covered, for up to three days.
Serve as a side to ham, chicken or beef, or with other sides like mashed potatoes, collard greens and/or cornbread.
350 calories, 18 g. fat, 0 mg. cholesterol, 510 mg. sodium, 41 g. carbohydrate, 3 g. fiber, 11 g. protein