Recipe: Caribbean Black Eyed Peas (Cold Salad)


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)


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

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3 Responses to Recipe: Caribbean Black Eyed Peas (Cold Salad)

  1. spaccio hogan November 15, 2011 at 11:33 pm #

    Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article

  2. Kathleen April 21, 2012 at 7:01 pm #

    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?

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