Black-Eyed Pea Salad recipe - ingredients, nutrition and when to eat it
This light salad combines black-eyed peas with crisp vegetables and crunchy nuts. Enjoy it on its own for lunch or as a satisfying yet not-too-heavy dinner…
This light salad combines black-eyed peas with crisp vegetables and crunchy nuts. Enjoy it on its own for lunch or as a satisfying yet not-too-heavy dinner dish.
Salads & light · 15 minutes to cook
Tips: Drain the black-eyed peas well so the salad doesn't become watery.
Tips: Add the walnuts just before serving to keep their nutty aroma and crunch.
Tips: Add the dressing 5 minutes before serving so the baby greens don't wilt too quickly.
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Ingredients (1 serving)
- Cooked black-eyed peas — 0.5 cup
- Baby greens — 2 handful
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Walnuts — 1 Tbsp
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp