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
- To make the vinaigrette, add the vinegar to a small bowl. Drizzle in the olive oil gradually, whisking to combine. Add in the paprika, pepper and salt, whisking to combine.
- To make the salad: In a medium to large bowl, combine the kale, black-eyed peas, quinoa, onion, and bell peppers. Add the vinaigrette to the salad mixture, stirring to combine. Refrigerate to chill before serving.
Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson.
Saturated Fat: 0.5g
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