Salads/

Black-Eyed Peas and Cilantro Salad

Author: SallyK / Date: 2010-12-09 @ 03:17 am / Print Me! /
Tags: Black-Eyed Peas / Cucumber / Onions /

Black-Eyed Peas and Cilantro Salad This is a lovely salad that can be cooked the day before serving it. You can use canned or frozen (and cooked) black-eyed peas, but for best flavor, buy dried peas, soak overnight, and simmer slowly for about 20 minutes.

Serves 4-6.

Ingredients:

  • 1 c cooked black-eyed peas, cooled and drained
  • 1 1/2 c cooked rice, cooled
  • 1 c cilantro, stems removed and minced
  • 1/4 c red onion, minced
  • 1 cucumber, seeded, peeled and chopped
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dry mint
  • lemon slices

Directions:

  1. In a large bowl, stir all ingredients together and garnish with sliced lemon.
  2. Chill at least 3 hours for all flavors to blend.