For the vinaigrette:
3 tablespoons white distilled vinegar
2 tablespoons exra virgin olive oil
1 teaspoon paprika
1 teaspoon ground black pepper
1 tsp of sea salt (e.g., pink Himalayan)
For the salad:
½ bunch kale, chopped, with tough stems removed
2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed
2 cups of quinoa, cooked
1 medium onion, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson [2].
Links
[1] https://oldwayspt.org/grain/quinoa
[2] https://oldwayspt.org/bio/calvis-williamson