Black Eyed Pea Salad
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.
Servings
4 people
Servings
4 people
Ingredients
Salad
  • 5cups (780g) black-eyed peascooked and well drained
  • 2/3cup (90g) celerydiced
  • 1/2medium yellow bell pepperchopped
  • 1 scallionchopped
  • 1/4small-medium onion, reddiced, or to taste
  • 1handful parsley or cilantrochopped
Dressing
  • 6Tbsp (90g) extra virgin olive oil
  • 1/4cup (60g) red wine vinegaror to taste
  • 2tsp (10g) lime juicefreshly squeezed
  • 1/2tsp (1.5g) cuminground, or to taste
  • 1/2tsp (1.5g) Balti Curryor to taste
  • 1/2tsp (1g) corianderground, or to taste
  • Himalayan pink saltto taste
  • black pepperto taste
  • pinch cayenner pepperoptional, to taste
Instructions
Prepare Salad
  1. Mix all salad ingredients together gently so as not to smash the black eyed peas. Set aside while preparing the dressing.
Prepare Dressing
  1. 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.