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Recipe: Caribbean Black Eyed Peas (Cold Salad)

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

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.