For the vinaigrette:
2 tablespoons apple cider vinegar
Juice of one lime
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup olive oil
Half of a small shallot, finely diced (optional)
½ teaspoon ground cumin
½ teaspoon cayenne pepper
Salt
Pepper
2 tablespoons chopped cilantro (optional)
For the salad:
2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed
1 cup diced cucumber
1 cup diced red bell pepper
2 tablespoons diced jalapeno, seeds removed (optional)
An Oldways recipe and photo. Media: contact us [1] for permission to reprint and for a hi-res image. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here [2], and watch our video about the program!
Links
[1] mailto:media@oldwayspt.org
[2] http://www.oldwayspt.org/programs/african-heritage-health/a-taste-african-heritage-cooking-classes