Mexican Black-eyed Pea Salad with Lime Vinaigrette
Tender black-eyed peas, tossed with crunchy red pepper, cucumber, fresh jalapeño pepper and cilantro, dressed in a tangy lime vinaigrette--this is an easy potluck salad all year long. Makes about 5 cups. Serves 6 to 10, depending of course on portion size.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Keyword: black-eyed peas, lime dressing
Servings: 8 people
Calories: 139kcal
- 3.25 cups cooked black-eyed peas, 2 (15-ounce) cans rinsed and drained
- ½ cup chopped red onion
- 1 cup diced red bell pepper (½-inch chunks)
- ½ cup cucumber peeled, seeded and diced in ½ inch chunks
- 1 each jalapeño chile ,seeded and finely chopped
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh-squeezed lime juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon-style mustard
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- ½ teaspoon sea salt
- Freshly ground black pepper, as needed
Mix the black-eyed peas, onions, red bell pepper, jalapeño chile, and cilantro in a bowl.
In another bowl, whisk together the lime juice, olive oil, mustard, garlic, oregano, salt, and a generous grind of black pepper.
Pour the vinaigrette over the salad and toss until everything is well coated. Taste and adjust seasoning, adding more salt and pepper if needed.
Refrigerate at least one hour to allow the flavors to blend. Taste before serving—you may need to add more salt.
Serve chilled.
Calories: 139kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 153mg | Potassium: 262mg | Fiber: 5g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 2mg