Recipe by EdsGirlAngie
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.
Top Review by duonyte
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.
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- 1 clove garlic, minced
- 2 slices onions, minced
- 1 medium tomatoes, 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