Ingredients
Scale
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced seedless cucumber
- ½ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- 3 tbsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas under cold water in a strainer and drain well.
- In a large bowl, combine the black-eyed peas, bell peppers, cucumber, red onion, and cilantro. Toss gently to mix.
- In a small bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Pour the dressing over the salad mixture and stir until well coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added creaminess, consider mixing in diced avocado.
- Substitute chickpeas or kidney beans if you need an alternative to black-eyed peas.
- This salad tastes even better when made a day in advance as flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg