Ingredients with Measurements:
- 2 cans of black-eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special Equipment Needed:
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine the black-eyed peas, red bell pepper, green bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt, and pepper.
3. Pour the dressing over the black-eyed pea mixture and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 25g
Protein: 6g
Fiber: 6g
Sugar: 8g
Sodium: 200mg
Substitutions for ingredients:
- You can substitute canned black beans for the black-eyed peas.
- If you don't have red wine vinegar, you can use apple cider vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- Add diced avocado for a creamy texture.
- Add diced tomatoes for a pop of color.
- Add cooked corn kernels for a sweet crunch.
Tips and Tricks:
- Make sure to rinse the black-eyed peas well before using them.
- You can make this salad a day ahead of time and store it in the refrigerator until ready to serve.
- If you like your salad spicier, leave the seeds in the jalapeno pepper.
Storage Instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This salad is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional cilantro leaves.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve with cornbread or a side of roasted vegetables.
Troubleshooting Advice:
If the salad is too dry, add more dressing.
Food Safety Advice:
Make sure to refrigerate the salad if not serving immediately.
Food History:
Black-eyed peas are a staple in Southern cuisine and are traditionally eaten on New Year's Day for good luck.
Flavor Profiles:
This salad is sweet, tangy, and slightly spicy.
Serving Suggestions:
Serve as a side dish or as a light lunch.
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