Vegan Black-Eyed Pea Salad With Herb Vinaigrette Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender black-eyed peas tossed in a zesty herb vinaigrette. Perfect for a satisfying dinner or as a side dish.

Ingredients

• 100 G Jumbo Garlic 100g
• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• 250 G Onion Shallots 300g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400G Dunns River Red Kidney Beans
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 35G Mill & Mortar Organic Whole Cloves, 35G
• 500 Ml Pommery Red Wine Vinegar, 500Ml
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Soak 450 g of black-eyed peas overnight in water, then drain and rinse them.
2. 2. Place the black-eyed peas in a saucepan with 8 cups of water. Add a cheesecloth bag containing 1 clove garlic, 1/4 tsp, 1 bay leaf, and 4 sprigs of fresh parsley.
3. 3. Add 1 whole onion studded with 2 whole cloves to the saucepan. Bring to a boil, then reduce the heat and simmer for 1 1/4 hours, or until the peas are tender.
4. 4. Discard the cheesecloth bag and the onion. Drain the peas and transfer them to a large mixing bowl.
5. 5. In a small bowl, whisk together 2 tbsp red wine vinegar, 2/3 cup olive oil, 2 tbsp finely chopped shallot, 1/4 cup chopped fresh parsley, and a pinch of salt and pepper to make the vinaigrette.
6. 6. Pour the vinaigrette over the warm black-eyed peas and toss gently to combine. Let the salad sit for 10 minutes to absorb the flavors.
7. 7. Serve the black-eyed pea salad warm or at room temperature, garnished with additional chopped parsley if desired.