Ingredients with Measurements:
- 2 cups cooked black-eyed peas
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked black-eyed peas, diced red and green bell peppers, diced red onion, chopped cilantro, and chopped parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, ground cumin, salt, and pepper.
3. Pour the dressing over the pea salad and toss to coat.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 210
- Fat: 11g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Black-eyed peas can be substituted with any other type of cooked beans.
- Red and green bell peppers can be substituted with any other type of sweet peppers.
- Red onion can be substituted with white or yellow onion.
- Cilantro and parsley can be substituted with any other fresh herbs.
Variations:
- Add diced tomatoes or cucumbers for extra freshness.
- Add diced avocado for creaminess.
- Add hot sauce or chili flakes for extra heat.
Tips and tricks:
- Make sure to rinse the black-eyed peas before using them in the salad.
- The longer the salad sits in the fridge, the more the flavors will meld together.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or parsley.
Garnishes:
- Extra cilantro or parsley.
Pairings:
- This salad pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Serve with rice or quinoa for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, drain some of the excess liquid.
Food safety advice:
- Make sure to store the salad in the fridge and discard any leftovers after 3 days.
Food history:
- Pea salad is a popular dish in the Caribbean and is often served at family gatherings and celebrations.
Flavor profiles:
- This salad is fresh, tangy, and slightly sweet with a hint of spice from the cumin.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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