Black-eyed peas have long been symbolic in African American culture and cuisine. This salad, an update to an Oldways classic, requires no cooking, and its crisp, bright flavor will liven up any table.
For the vinaigrette:
2 tablespoons apple cider vinegar
Juice of one lime
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Half of a small shallot, finely diced (optional)
1/2 teaspoon ground cumin
1/2 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 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, and watch our video about the program!
Rabbitwench says: Good recipe but no need to have jalapeno and cayenne. I added shrimp. Will make again.
Mina Christina says: This is a yummy easy side dish. I prefer parsley and also add halved grape tomatoes or small sweet tomatoes to this salad.
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