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Black-Eyed Pea Salad


  • 1 Cup Black-Eyed Peas

  • 2-3 Cups Water

  • 1 Tbsp Whole Grain Or Mustard

  • Juice Of 1/2 Lime

  • 1 Tbsp Apple Cider Vinegar

  • 2 Tbsps Extra Virgin Olive Oil

  • 1/3 Cup Sun-Dried Tomatoes, Finely Chopped

  • 1/4 Cup Fresh Parsley, Diced

  • 1/2 Tsp Himalayan Salt

  • Spring Mix, Arugula Or Spinach Leaves (Optional)

Image by Nielsen Ramon


Soak Dried Peas Overnight In Water. (Soak At Least 4 Hours) Rinse And Drain Beans. Add Beans And Water In A Pot With A Lid And Bring To A Boil. Once Boiling, Reduce To A Simmer, Tilting The Lid Slightly To Allow Steam To Escape And Leave To Cook For About 40 Minutes Or Until Tender. Add More Water, If Necessary, Until Beans Are Tender.

Drain Beans. To Make The Dressing, Whisk Together The Mustard, Lime Juice, Vinegar, Salt And Oil In A Bowl.
In A Large Bowl, Combine The Beans, Sun-Dried Tomatoes, And Parsley. Pour Some Of The Dressing Over The Beans (About Half) And Mix Well. Add More Dressing And Himalayan Salt To Taste. This Salad Is Delicious On Its Own Or Served Over Spring Mix, Arugula Or Spinach Leaves. You Can Toss The Greens With Any Leftover Dressing, Or With A Little More Olive Oil.

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