Black Eyed Pea Salad

November 30, 2016

Black Eyed Pea Salad
Black Eyed Pea Salad

At our last cooking class, Maureen offered to share a great main dish salad recipe that she loves and here it is. It is a hearty, delicious salad with black eyed peas, chickpeas, corn, green peas and peppers. Add a whole grain bread and you have a meal.

It is always handy to have a main dish ready  in the fridge for a quick lunch or meal when you don’t have time to cook.  If you live in a household with others who are not totally plant based, this salad can also be used to replace a meat main dish to round out your meal.

I have been tinkering with the original recipe to eliminate the oil. Substituting a vegetable broth thickened with chia seeds, the same as we used in class for the Oil Free Italian Dressing, works great.

Original Dressing Recipe:                                                  Oil Free Version:

  • 1/2 cup olive oil                                                          – 1/2 cup broth
  • 2 tbsp lime juice                                                         – 1   1/2 tsp chia seeds
  • 1/4 cup honey                                                             – 3 to 4 tbsp lime juice
  • 1 to 1   1/2 tsp cumin                                               – 1/4 cup honey (or sweetener of choice)
  •                                                                                           – 1   1/2 tsp ground cumin
  •                                                                                           – 1 clove garlic, minced (optional)

When making the oil free version, add the broth and chia seeds to a blender container and let sit at least 10 minutes. Add the remaining ingredients and blend well.

Salad Ingredients:

  • 1 red pepper, diced (I used an orange one)
  • 1 can black eyed peas, drained and rinsed (or 2 cups cooked)
  • 1 can corn niblets, drained and rinsed (or 2 cups cooked)
  • 1 can chickpeas, drained and rinsed (or 2 cups cooked)
  • 2 cups frozen peas, thawed
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup chopped cilantro (or more to taste)
  • 1/2 onion, diced (optional) (red, white or green onions)

Combine all salad ingredients in a large bowl and add the dressing. Toss well to combine and let sit in the fridge for a couple of hours before serving.

This salad would also be great with diced avocado added just before serving.

If you are looking for another main dish salad, try this Black Bean Salad, Chick Pea Salad, or this quinoa salad below.

Quinoa Salad

  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed well
  • ¼ cup currants
  • 1 tsp curry powder
  • 1 tsp cumin, ground
  • ½ tsp coriander
  • 1 tsp honey, agave or maple syrup
  • ½ tsp salt
  • 1 can chickpeas, drained and rinsed (or 2 cups)
  • ½ cup red pepper, diced
  • ½ cup carrots, grated
  • ½ cup green onion, chopped
  • ½ cup celery, diced

Dressing:

  • 2 tbsp lemon juice
  • 2 tbsp fresh mint
  • ¼ tsp pepper

Rinse quinoa well. In saucepan, combine broth, quinoa, currents, curry, cumin, coriander, honey and salt. Bring to a boil and simmer for 20 minutes. Let stand 10 minutes and fluff with a fork. Cool. Combine dressing ingredients. Combine cooked quinoa, with remaining ingredients and dressing. Mix well and refrigerate at least 2 hours before serving.

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