A cool, delicious, nutritious, colourful summer black-eyed pea salad is the recipe I’ll be sharing with you today. A salad based on Grandma’s recipe that was loved by big and little hands. A fresh dish for the whole family that you must try, as well as integrate into your diet. JUMP TO RECIPE
Why black-eyed peas
It’s a legume that’s truly a treasure. Black-eyed peas or black-eyed beans are rich in plant fibres and proteins, folic acid, and iron, and they have a low glycaemic index. They’re a unique combination of nutrients completed by their high polyphenol content, compounds that act as antioxidants and prevent cell damage while protecting from diseases.
What you’re going to need for the black-eyed pea salad
- Black-eyed peas of course. Nutritious, easy to digest, and quick to cook.
- Vegetables, many vegetables. I use cucumber, cherry tomatoes, zucchini (yes, they can be eaten raw in the black-eyed pea salad), fresh and red onions, and carrots. These are the vegetables I mainly have in my fridge, but you can add or remove any you like, or don’t like.
- Orange. Besides the vegetables, I also use oranges, not only because they’re very nutritious, but also because it completes the flavour of the salad and should be found in every bite.
What you’re going to need for the dressing
- Olive oil.
- Organic mustard. Check the ingredients to make sure it’s sugar-free. However, you can use mustard powder that you’ve dissolved in water, or skip it.
- Balsamic vinegar. You should also check the ingredients here to make sure it has no caramel colouring.
- Lemons. You’ll need the juice.
- The water where the black-eyed peas boiled, but if you throw it away out of habit, just add water.
- Turmeric. A superfood with a unique taste
Tips
- Salt the black-eyed peas during the salad assembly and not during boiling, to avoid hardening their skin too much.
- Black-eyed peas should be somewhat hard and not be very easy to be smashed.
- You can place the salad in the fridge for an hour or two so that all the flavours bind together entirely and enjoy it cold, especially if it’s a warm summer day.
- You can sauté the onion for a more subtle flavour if you want.
We enjoyed the colourful and refreshing black-eyed pea salad for lunch and even dinner with complete success. The little hands ate his own serving in his eco-friendly bamboo bowl, and he snacked while we were taking the pictures.
If you like legumes, you should also try chickpeas with spinach or red lentils with sweet potatoes.
Delicious and nutritious summer salad with black-eyed peas in the pressure cooker with vegetables and fruit, and an amazing dressing.
Wash the black-eyed peas under running water and put them in the pressure cooker or a pot with water.
Boil for 5 minutes with the lid off.
After 5 minutes, strain and throw away the water.
Place the black-eyed peas back in the pressure cooker with cold water covering them, then close it.
Boil for 6 minutes timed from when the valve rises up, over low heat. In case you’re boiling them in a pot, boil for 20–25 minutes.
After the 6 minutes, remove the pressure cooker from the heat, let it decompress, and open it.
Strain them and let them cool down. Reserve ½ cup of the water where they boiled.
Finely grate the carrots in a large bowl.
Dice the zucchinis, the cucumbers, and the cherry tomatoes.
Chop the red onion and the green part from the fresh onions. If you want a subtler flavour, you can steam or sauté the onion instead of adding it raw.
In the bowl where you grated the carrots, add the vegetables and the boiled black-eyed peas, the salt, and the pepper.
Mix gently with a large spoon until mixed.
Pour the dressing over the salad and mix again gently.
Serve cold, adding a few drops of lemon in every plate.
Add all ingredients in a bowl and mix with an immersion blender until homogenous. You can process everything in a food processor as well.
Ingredients
Directions
Wash the black-eyed peas under running water and put them in the pressure cooker or a pot with water.
Boil for 5 minutes with the lid off.
After 5 minutes, strain and throw away the water.
Place the black-eyed peas back in the pressure cooker with cold water covering them, then close it.
Boil for 6 minutes timed from when the valve rises up, over low heat. In case you’re boiling them in a pot, boil for 20–25 minutes.
After the 6 minutes, remove the pressure cooker from the heat, let it decompress, and open it.
Strain them and let them cool down. Reserve ½ cup of the water where they boiled.
Finely grate the carrots in a large bowl.
Dice the zucchinis, the cucumbers, and the cherry tomatoes.
Chop the red onion and the green part from the fresh onions. If you want a subtler flavour, you can steam or sauté the onion instead of adding it raw.
In the bowl where you grated the carrots, add the vegetables and the boiled black-eyed peas, the salt, and the pepper.
Mix gently with a large spoon until mixed.
Pour the dressing over the salad and mix again gently.
Serve cold, adding a few drops of lemon in every plate.
Add all ingredients in a bowl and mix with an immersion blender until homogenous. You can process everything in a food processor as well.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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