Black eyed peas are one of those legumes that my son and I hadn’t really eaten much of until recently. We tended to stick to the regular chickpea-red kidney bean-pinto bean combo with the occasional serving of black beans for good measure.
And it wasn’t that we had anything against black eyed peas exactly, just that they didn’t really get us feeling excited. So we just walked on past whenever we visited the supermarket. You probably do the same.
However, that all changed when we visited a cheap-but-cheerful buffet called Avozinha and I sunk my teeth into that mouth-watering black eyed pea salad.
Not only was it the perfect wholefood vegetarian/vegan option (and so a rare find for the Azores), it also contained the perfect balance of crunchy veggies, soft tender fluffy beans and tangy vinegar with a touch of oil. I was instantly hooked!
So over the next few weeks, I made it my mission to recreate this nutrient-rich healthy, and utterly delicious salad and wave my culinary magic wand over it.
Here is the result. It’s rich in protein, contains brilliant amounts of iron. Folic acid, potassium and vitamin A plus tons of other vitamins and minerals and makes a brilliant lunch or side dish. Here’s how to make it.
- 500g cooked black eyed peas
- 2-4 spring onions, sliced
- ¼ red pepper, diced
- Fresh parsley or wild spinach
- Salt and pepper, to taste
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoons vinegar (works brilliantly with white wine vinegar or balsamic)
- Start by draining and rinsing your black eyed peas. We use the pre-cooked variety in jars for convenience and they come with tons of gunk! Throw them into a bowl.
- Now chop your spring onions, red pepper and parsley or spinach and throw that in too. Top with the salt and pepper, then the oil and vinegar and toss well to combine.
- Serve and enjoy!
That’s exactly how I like my food- simple, nutritious and very very tasty! Make sure you give it a try!