Black Eyed Peas Salad
Black Eyed Peas Salad - uber healthy and lucky for the New Year. Paired with this tangy, smoky sweet dressing, this salad is one you'll make again and again!
Servings: 4 servings
For the Salad:
- 2 cups cooked black eyed peas (either canned or dried beans previously cooked*)
- 1 sweet bell pepper (diced) (I used red)
- pint of cherry tomatoes (halved) (or quartered if they are on the bigger side)
- ½ large cucumber (diced)
- 1 cup corn kernels
- 5-6 cups baby greens (I used kale, chard and spinach)
Whisk all of the dressing ingredients together in a small bowl and set aside
Assemble all of the salad ingredients in a large bowl and to well.
Pour the dressing over the salad and toss well when ready to serve. Alternately, plate the salads and pass the dressing at the table so everyone can take as little or as much as they want.
*I like to cook dried black eyed peas in the Instant Pot. Add enough water to cover the beans. Cook on manual for 17 minutes with a 10 minute release.
**This dressing is so good! You might want to make a double batch and store leftovers in the fridge. Use it on salads or for drizzling over grains or roasted vegetables.
Calories: 227kcal | Carbohydrates: 43g | Protein: 10g | Fat: 1g | Sodium: 236mg | Potassium: 604mg | Fiber: 9g | Sugar: 20g | Vitamin A: 6550IU | Vitamin C: 110.6mg | Calcium: 70mg | Iron: 4.7mg