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Photo of a bowl of salad with black-eyed peas, sun-dried tomatoes, onion, carrot and peppers. A vegan recipe from All About Vegans.
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Black-eyed peas salad with sun-dried tomatoes & vegetables

Super easy, quick, delicious, fulfilling, and nutritious recipe with black-eyed peas. Ideal for a quick vegan meal or salad.
Course Appetizers, Salads, side dishes
Cuisine Vegetarian, Vegan, Greek / Vegan, Mediterranean / Vegan
Keyword quick, easy, red beans, vegetables, black eyed peas, salad
Cook Time 20 minutes
Time that black-eyed beans need to cool 10 minutes
Total Time 30 minutes
Servings 4 individual salads
Calories 308kcal
Author Thodoris Tibilis

Ingredients

Ingredients for black-eyed peas salad

  • 250  g black-eyed peas
  • 8 sun-dried tomatoes
  • 1 carrot
  • 1 small Florina pepper
  • 1 small green bell pepper
  • 1 small onion
  • 2 Tbsp fresh parsley

Dressing

  • 4 Tbsp balsamic vinegar
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 tsp pekmez/grape molasses (optional)
  • salt and pepper

Instructions

Black-eyed peas (if you use canned ones, skip this step)

  • Soak the black-eyed peas (8 hours in cold water or 2 in hot) and simmer for about 20 minutes or until softened, but without dissolving. Drain them and let them cool.

Dressing

  • Mix all the ingredients for the dressing in a bowl.

Salad

  • Cut the sun-dried tomatoes into thin strips. The peppers and the onion, first in half and then in thin slices. Grate the carrot and finely chop the parsley.
  • Add all your ingredients to a salad bowl, pour the dressing over them and mix gently. Leave for 5 minutes for the flavors to set.
  • It is eaten both as a salad and as an appetizer, side dish or main dish.

Notes

  1. Start by boiling the black-eyed peas and in the meantime prepare your vegetables.
  2. Simmer the black-eyed peas so that they do not "break". We want them soft, but not mashed. Boil them in plain water, in vegetable broth or in water, where you add ¼ tsp curry and ¼ tsp turmeric.
  3. It is important to let the beans cool before mixing them with the rest of the ingredients, as if they are hot they will soften the vegetables and you will lose the crunchy texture and freshness you need.
  4. You can use other vegetables of your choice such as cherry tomatoes, arugula, fresh cilantro, dill pickles, white and purple cabbage, and/or olives.

Nutrition

Calories: 308kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 1055mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3867IU | Vitamin C: 77mg | Calcium: 99mg | Iron: 6mg