Cumin, Coriander and Balti Curry season this delicious vegetarian black-eyed pea salad. The peas can be substituted with another legume if desired, and the amounts of vegetables and dressing ingredients can always be altered to personal preference. Enjoy this healthy salad with buttered crusty sourdough, or as a wrap. It's wonderful served over baked potatoes or stuffed into pita pockets, too.
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Ingredients
Salad
- 5 cups (780g) black-eyed peas cooked and well drained
- 2/3 cup (90g) celery diced
- 1/2 medium yellow bell pepper chopped
- 1 scallion chopped
- 1/4 small-medium onion, red diced, or to taste
- 1 handful parsley or cilantro chopped
Dressing
- 6 Tbsp (90g) extra virgin olive oil
- 1/4 cup (60g) red wine vinegar or to taste
- 2 tsp (10g) lime juice freshly squeezed
- 1/2 tsp (1.5g) cumin ground, or to taste
- 1/2 tsp (1.5g) Balti Curry or to taste
- 1/2 tsp (1g) coriander ground, or to taste
- Himalayan pink salt to taste
- black pepper to taste
- pinch cayenner pepper optional, to taste
Ingredients
Salad
Dressing
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Instructions
Prepare Salad
- Mix all salad ingredients together gently so as not to smash the black eyed peas. Set aside while preparing the dressing.
Prepare Dressing
- Whisk all dressing ingredients together. Pour over black eyed peas, stirring gently to combine all ingredients. Taste and adjust seasonings as desired. Serve as is or chilled.
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