Vegan Black-Eyed Peas Salad Recipe

Introduction: Discover the simplicity and vibrancy of this vegan black-eyed peas salad recipe, perfect for those seeking a quick, nutritious, and delicious dish. With a delightful blend of protein-rich black-eyed peas, crisp vegetables, and a tangy dressing, this salad is a flavorful addition to any meal. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based options into your diet, this recipe is sure to become a favorite for its ease of preparation and delightful taste.

Ingredients:

  • 2 cups cooked black-eyed peas (canned or cooked from dried)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Begin by preparing the black-eyed peas. If using canned peas, rinse and drain them thoroughly. If cooking from dried, follow the package instructions to cook until tender. Allow them to cool before proceeding.
  2. In a large mixing bowl, combine the cooked black-eyed peas, diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and cilantro (if using). Toss gently to mix.
  3. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad ingredients in the mixing bowl. Gently toss until everything is well coated.
  5. Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
  6. Transfer the salad to a serving dish or individual plates. Garnish with additional chopped parsley or cilantro, if desired.
  7. Serve the vegan black-eyed peas salad immediately as a side dish, light lunch, or refreshing snack. Alternatively, refrigerate it for a couple of hours to allow the flavors to meld before serving.

Enjoy this delightful vegan black-eyed peas salad as a nutritious and satisfying addition to your meals!

Feel free to let me know if you need any more details or variations!

Introduction: Embrace the goodness of plant-based eating with this vibrant vegan black-eyed peas salad recipe. Bursting with flavors and wholesome ingredients, this dish offers a delightful combination of protein-packed black-eyed peas, crisp vegetables, and zesty dressing. Whether you’re looking for a nutritious side dish, a satisfying lunch option, or a colorful addition to your summer potluck spread, this salad is sure to impress. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights or lazy weekends.

Ingredients:

  • 2 cups cooked black-eyed peas (canned or cooked from dried)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Start by rinsing and draining the cooked black-eyed peas if using canned. If cooking from dried, follow the package instructions to prepare the black-eyed peas until they are tender. Allow them to cool to room temperature before assembling the salad.
  2. In a large mixing bowl, combine the cooked black-eyed peas, diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and cilantro (if using). Toss gently to mix all the ingredients evenly.
  3. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the black-eyed peas and vegetables in the mixing bowl. Use a spatula or spoon to gently toss the salad until everything is well coated with the dressing.
  5. Once the salad is thoroughly mixed and dressed, taste and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if needed.
  6. Transfer the vegan black-eyed peas salad to a serving dish or divide it into individual bowls. Garnish with additional chopped parsley or cilantro, if desired, for a fresh burst of flavor.
  7. Serve the salad immediately as a nutritious side dish or as a standalone meal. Alternatively, refrigerate it for an hour or two to allow the flavors to meld together before serving.

Nutritional Information (per serving):

  • Serving Size: 1 cup (approximately 150g)
  • Calories: 150
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 5g
  • Sugars: 4g
  • Protein: 6g

Conclusion: Elevate your culinary repertoire with this vibrant vegan black-eyed peas salad, a nutritious and flavorful dish that’s as pleasing to the palate as it is to the eye. Packed with protein, fiber, vitamins, and minerals, this salad is a wholesome addition to any mealtime spread. Whether enjoyed as a side dish, a light lunch, or a refreshing snack, it’s sure to leave you feeling satisfied and nourished. Whip up a batch today and savor the goodness of plant-based eating in every bite.