Black Eyed Peas Salad
Beans are combined with various herbs, and roasted red peppers with an orange juice vinaigrette.
Ingredients
- 750 grams black eyed peas soak overnight in water
- 150 grams arugula finely sliced
- 100 grams dill finely sliced
- 50 grams parsley finely sliced
- 3 Greek Florina roasted peppers sliced
- 3 fresh spring onions sliced
- pinch salt and pepper optional
- 30 grams sunflower oil
- 2 tbsp honey
- 1 tbsp dijon mustard mild
- 1½ tbsp balsamic vinegar
Instructions
- Soak black-eyed peas overnight in water. Add salt and pepper to a large pot and boil for about 40 minutes or until soft.
- Use a blender to combine the honey, balsamic vinegar, orange juice, dijon mustard, and sunflower oil. Finely chop the dill, parsley, and arugula. Slice the fresh spring onions and add to the mix.
- In a large bowl combine the black-eyed peas, finely chopped herbs, sliced roasted peppers, and spring onions. Season with salt and pepper.
- Pour the vinaigrette over the salad and toss
- Serve with your favorite meat or fish dishes. This salad is also a great option as a main dish or side dish.