Quick and Easy Black Eyed Pea Salad

5.0(7)

One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!

by januarybride·published 2010-01-05

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Beans

Servings

4 serving(s)

Total time

10 min

prep 10 min

Calories / serving

170 kcal

Ingredients (11)

serves

3 tablespoons lemon juice (juice of 1 lemon)lemon
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 teaspoon fresh ground black pepperpepper
1/4 teaspoon kosher salt (I used Seasoning Salt)
1/4 teaspoon sugar (I added a little extra)sugar
1 cup quartered cherry tomatoes (I used roma tomatoes)cherry
1 cup diagonally cut green onion (about 4 green onions)
1/2 cup finely chopped fresh parsleyparsley
1/2 teaspoon chopped of fresh mint (I omit the mint, but that's up to you)mint
1 (15 7/8 ounce) can black-eyed peas (rinsed and drained)
2 garlic cloves, mincedgarlic

Instructions (3 steps)

01Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
02Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.

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Rich recipe — supports nutrition-aware planning.