This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- 1 clove garlic, minced
- 2 slices onions, minced
- 1 medium tomato, 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
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
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!
Absolutely YUM! Everyone should try this. I used lime juice, and it took me exactly 5 minutes to throw it together. Very good over fresh greens.