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MAKE THIS Caribbean-inspired bean salad ahead of time, to allow time for the peppers, onions and other flavors to meld.
Caribbean Black Eyed Peas (Cold Salad)
Ingredients
4 tsp. poblano pepper
7 stalks green onion or scallion (white part only)
⅓ c. red onion
2 cans (30 ounces) organic black eyed peas
For the Dressing
¾ c. UltraBroth or organic vegetable broth
1 garlic clove, minced
2 tbsp. lemon juice
3 tbsp. fresh cilantro
¼ tsp. fresh oregano
¼ tsp cayenne pepper
⅛ tsp. crushed red pepper flakes
½ tsp. sea salt
1 tbsp. olive oil
Dice the poblano pepper, green onions, and red onion. Drain and rinse black eyed peas.
In a large bowl, thoroughly mix black eyed peas, poblano pepper, green onions, and red onion.
In a small bowl, add vegetable broth, garlic, lemon juice, cilantro, oregano, cayenne pepper, red pepper flakes, and salt. Slowly whisk in olive oil.
Pour dressing over black eyed pea mixture. Gently mix until dressing thoroughly covers all black eyed peas.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 0 minutes
Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article
May I use black beans in lieu of black-eyed peas? I don’t favor the flavor of black-eyed peas. Is there a reason that you use black-eyed peas in several recipies for nurtitional reasons?
Sure kathleen- black beans are great too.