This Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette is a tasty and refreshing side dish that's great for barbecues, picnics, or as a healthy lunch. A tasty and filling salad is made with black-eyed peas, colorful bell peppers, and a tangy cumin-lime vinaigrette.
Ingredients: 2 cups black-eyed peas, cooked and drained. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 cup fresh cilantro, chopped. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon ground cumin. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Juice of 2 limes. 3 tablespoons olive oil.
Instructions: In a large bowl, combine the cooked black-eyed peas, diced red and yellow bell peppers, chopped cilantro, and finely chopped red onion. Mix the ground cumin, red pepper flakes if using, salt, pepper, lime juice, and olive oil in a small bowl using a whisk. This will make the cumin-lime vinaigrette. Add the salad ingredients to a large bowl. Add the cumin-lime vinaigrette and toss everything together until everything is well mixed. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. Give the salad one last toss and taste to see if the seasoning needs to be changed before serving. If you want, you can serve it cold and top it with more cilantro.
Prep Time: 15 minutes
Cook Time: 0 minutes
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