Black-Eyed Pea Fiesta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 small green bell pepper chopped
- 1 bunch fresh cilantro chopped
- 8-10 ounces black-eyed peas, softened cook these gently until soft to eat as a salad, nto mush
- 1/2 teaspoon dried basil +/- for taste
- 1/4 cup apple cider vinegar +/- for taste
- 1 small red onion peeled and chopped
- 1/2 small red bell pepper or pimentos
- 1/2 cup dried cranberries no sugar added
- 1 pinch granulated sugar if needed. sometimes that can take the bitter out of the vinegar.
- 1 batch cucumber dill sauce optional:i don't have a written down recipe of my sauce, but here are some guidelines. i just do whatever tastes good in the moment. cucumber dill sauce: see below or find recipe
- 1 medium avocado sliced or diced
- Carbohydrate 19.0878210001171 g
- Cholesterol 0 mg
- Fat 7.5788495 g
- Fiber 5.24047736703157 g
- Protein 2.03492375 g
- Saturated Fat 1.0828712 g
- Serving Size 1 1 Serving (189g)
- Sodium 14.3581500006298 mg
- Sugar 13.8473436330856 g
- Trans Fat 0.595211925 g
- Calories 143 calories
Gently cook black-eyed peas in water until they are soft enough to chew in a salad. I usually cook about 20 minutes. Drain, rinse and let cool. (You can use canned ones, but it just doesn't taste that good.) Chop all of your veggies and combine. Stir in vinegar and seasoning. Let sit in the fridge for 30 minutes. Stir before serving. I like to top with cucumber dill sauce and avocado slices. I don't have a written down recipe of my sauce, but here are some guidelines. I just do whatever tastes good in the moment. Cucumber Dill Sauce: Use a food processor to ground cucumber 1/2, a slice or 2 of onion, sprinkle of sugar, sprinkle of dill, plain Greek yogurt, and a scoop of sour cream. Sometimes I throw in a slice of avocado and garlic.
