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.

  • 4 Teaspoons Poblano Pepper
  • 7 Stalks Green Onion or Scallion
  • 1/3 Cup Red Onion
  • 2 Cans (15 ounces each) Organic Black Eyed Peas
  • 3/4 Cup UltraBroth or organic vegetable broth
  • 1 Clove Garlic
  • 2 Tablespoons Lemon Juice
  • 3 Tablespoons Fresh Cilantro
  • 1/4 Teaspoon Fresh Oregano
  • 1/4 Teaspoon Cayenne Pepper
  • 1/8 Teaspoon Red Pepper Flakes crushed
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoons Olive Oil
  1. Dice the poblano pepper, green onions, and red onion. Drain and rinse black eyed peas.
  2. In a large bowl, thoroughly mix black eyed peas, poblano pepper, green onions, and red onion.
  3. In a small bowl, add vegetable broth, garlic, lemon juice, cilantro, oregano, cayenne pepper, red pepper flakes, and salt. Slowly whisk in olive oil.
  4. Pour dressing over black eyed pea mixture. Gently mix until dressing thoroughly covers all black eyed peas.
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