Black-Eyed Pea Salad
A Nutritious and quick Black-Eyed Pea salad that tastes delicious when served at room temperature or chilled. A great Vegan and Gluten free option for summer picnics.
Prep Time10 minutes mins
Cook Time20 minutes mins
Soaking time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Salad, Summer Recipe
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 4 Servings
Calories: 99kcal
Pressure Cooker
Colander
bowl
- ¾ cup Black-eyed beans
- ¼ cup Onion finely chopped
- 1 small Tomato deseeded and finely chopped
- ¼ cup Carrot grated
- 2 Green chilies finely chopped, optional
- 3 tablespoon Peanuts roasted and crushed
- 3 tablespoon Cilantro finely chopped
- 2 tablespoon Lemon juice or to taste
- to taste Salt
- to taste Pepper
Soak the beans for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
Drain the beans and keep it in the colander.
Chop the rest of the ingredients and add it to a bowl. You could also include raw mango, cucumber and bell pepper if preferred in the salad. I have not used green chilies as I was serving it to my kids as well. So I increased the amount of pepper slightly.
Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.
Serve as is or chilled.
Expert tips
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Make sure that you do not over cook the black eyed peas. Overcooked beans do not taste good in salads.
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We could also add more vegetables in the black eyed pea salad. I like adding cucumbers and corn as well at times.
- I like this salad best when served cold. This is a great salad to make for summer barbecues.
Calories: 99kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 249mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1552IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg