Zesty Black-Eyed Pea Salad Recipe

About this recipe

This vibrant and refreshing black-eyed pea salad is a perfect vegan dinner option. Packed with fresh vegetables, zesty lime, and aromatic spices, it’s a quick and satisfying solution for a healthy meal.

Ingredients

• - Old India Coriander Leaves
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 100 G Jumbo Garlic 100g
• 250 Ml Mr Organic Lime Juice
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 400G Dunns River Red Kidney Beans
• 1 Bunch Spring Onions 1 Bunch
• - Mccormick Cumin Powder

Instructions

1. 1. Drain and rinse 400 g of black-eyed peas in a colander and set aside.
2. 2. Finely chop 2 medium tomatoes, 2 green onions, and a handful of fresh coriander leaves, then place them in a large mixing bowl.
3. 3. Mince 2 cloves of garlic and add them to the bowl along with 3 tbsp of lime juice, 1 tbsp of olive oil, and 1/2 tsp of ground cumin.
4. 4. Gently fold in the drained black-eyed peas, ensuring all ingredients are well combined.
5. 5. Serve the salad chilled or at room temperature, optionally on a bed of lettuce leaves, with tortilla chips on the side for added crunch.