Community Pick
Lemony Black-Eyed Pea and Cilantro Salad
photo by BayLeigh Ann
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- 1 clove garlic, minced
- 2 slices onions, minced
- 1 medium tomatoes, peeled,seeded and chopped
- 1⁄4 cup chopped cilantro
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3⁄4 teaspoon salt (or less if you prefer)
- 1⁄2 teaspoon black pepper
directions
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
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Reviews
-
Delicious. I am cooking very low-sodium right now, so I soaked and cooked dried black-eyed peas. While they were cooking, I made the dressing with just a pinch of salt. I also used fresh oregano from the garden and did not seed the tomato after watching an America's Test Kitchen episode which concluded that the flavor is carried by the jelly around the seeds. I tossed the warm beans with the dressing - let me tell you, I could not resist "tasting" them repeatedly. Black eyed peas cook up pretty quickly, so if you watching sodium, try doing that intead of using the canned.
-
Delicious, sure to become a regular. I sauteed the onion and garlic though as I don't like them raw. Made me think, how about serving this as a side to a mess of roasted veggies such as peppers, onion slabs, a couple of varieties of potatoes. Then add some cornbread or rice and voila! Mmmm...can't wait til tommorrow night!
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois