This salad recipe was originally borrowed from a three bean salad recipe. Since I didn’t have all the ingredients I needed to make such a salad, I used black eyed peas, blanched string beans, chopped red bell pepper and scallions. Otherwise, I would have tossed in some cooked chickpeas if I haven’t used them up for my turkey tagine. I have honestly never served back eyed peas with anything before so I was curious enough to give it a whirl for myself. I served this black eyed pea salad to a crowd of people who weren’t particularly raving for beans. I was astonished by the wave of compliments I received from this salad. Heck, I’ve nearly brought some of them on their knees begging for a recipe. Regardless of whether you like beans or not, they happen to be an important source of plant-based protein. According to the 2004 federal Agriculture Department survey, three of the four top-ranked foods were legume. Lentils came in second place followed by black beans and red beans. The study also found that a cup of cooked pinto beans had six times the amount of antioxidant activity as a cup of cauliflower and 12 times as much as a cup of carrots. This easy-to-make salad is a great side dish for summer feasts or any other time of the year. It is also a fun alternative to pasta or potato salad. Like most beans, black eyed peas need to be soaked overnight and then cooked for another 30 minutes or so. You can use canned or precooked frozen black eyed peas if you are looking for a short cut. This black eyed pea salad is inspired by a three bean salad that a relative of mine served a while ago. Feel free to include other ingredients of your choice aside from the ones I provide.
For this recipe, you will need:
- 1 1/2 cups dried black-eyed peas
- 1 cup of blanched string beans
- 1/4 cup of chopped scallions
- 2 red bell peppers roasted and diced
- 1 Tbsp. jalapeno or chili pepper, seeded and minced (optional)
- 2 cloves of garlic minced
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped cilantro
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- Salt and pepper for taste
In a large bowl, soak black-eyed peas overnight in 5 cups of cold water. Drain beans. Transfer to a large saucepan and add enough fresh water to cover by 3 inches. Bring to a boil, then lower heat to a simmer and skim the foam off the top periodically. Cook until beans are soft, 20 to 30 minutes. Toss black eyed peas in a salad bowl along with red bell peppers and string beans. Add garlic, chili/jalapeno pepper, parsley, and cilantro to the mixture. In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss to combine.