Vibrant Garden Black-Eyed Pea Salad
Brighten up your dining table with this Vibrant Garden Black-Eyed Pea Salad, a delightful blend of fresh, garden-grown ingredients that shine in both flavor and nutrition. Ideal for those looking to reflect a garden-to-table experience, this salad is not only visually appealing but also packed with the goodness of black-eyed peas, fresh vegetables, and a zesty dressing. Perfectly suited for hot summer days, this salad is hearty enough to be a standalone meal or a refreshing side. By using seasonal produce and fresh ingredients, this dish champions sustainability and showcases the bounty of your garden—even when pests threaten your cucumbers. Enjoy it fresh or let the flavors meld overnight for an even more delectable experience!
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Servings
N/A
Calories
13
Ingredients
Ingredients
black-eyed peas
1/2 lb (rinsed and cooked until tender)
water
1 quart (for boiling)
salt
1 teaspoon, divided (for seasoning)
tomato
1 (peeled, seeded, and diced)
cucumber
1 (seeded and diced)
red bell pepper
1 (seeded and diced)
green onion
1 bunch (chopped)
flat-leaf parsley
1/2 bunch (roughly chopped)
lime juice
1/4 cup (fresh, to taste)
habanero pepper
1 (seeded and minced)
black pepper
1/8 teaspoon (freshly ground, or to taste)
olive oil
2/3 cup (preferably fruity Spanish first press)
lettuce leaves
8 (for serving)
Instructions
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1. Rinse the black-eyed peas under cold water and place them in a medium saucepan with 1 quart of water. Bring to a gentle boil and cook until tender, about 30 minutes. Add ½ teaspoon of salt in the last few minutes of cooking. Drain the peas and set aside to cool.
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2. While the peas cool, prepare the vegetables. In a large mixing bowl, combine the diced tomatoes, cucumbers, red bell pepper, chopped green onions, and roughly chopped flat-leaf parsley.
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3. In a separate small bowl, whisk together the lime juice, minced habanero, remaining ½ teaspoon of salt, and ⅛ teaspoon of freshly ground black pepper. Gradually whisk in the olive oil until the mixture is well combined.
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4. Pour the dressing over the vegetable mixture and toss gently to coat the vegetables evenly.
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5. Once the black-eyed peas have cooled, fold them gently into the salad mixture.
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6. Cover the bowl and allow the salad to sit at room temperature for at least 1 hour to let the flavors meld. It can also be refrigerated to enhance flavors further and is even better the next day.
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7. To serve, lay out the lettuce leaves on a serving platter and spoon the salad into each leaf. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Vibrant Garden Black-Eyed Pea Salad?
It is a refreshing, nutrient-packed salad featuring black-eyed peas, fresh garden vegetables, and a zesty lime dressing, designed for garden-to-table dining.
How many ingredients are required for this recipe?
The recipe requires 13 ingredients, including vegetables, legumes, and dressing components.
How long should I cook the black-eyed peas?
Rinse the peas and boil them in 1 quart of water for approximately 30 minutes until they are tender.
Is this recipe suitable for vegans?
Yes, this recipe is labeled as vegan and does not contain animal products.
Is the salad gluten-free?
Yes, this salad is gluten-free, making it suitable for those with gluten sensitivities.
What type of olive oil is recommended?
A fruity Spanish first press olive oil is preferred for the best flavor profile.
How are the lettuce leaves used in this dish?
The lettuce leaves serve as a base or cup; the salad is spooned into each leaf for serving.
What is the preparation for the tomatoes?
The tomatoes should be peeled, seeded, and diced before being added to the salad.
Can I make this salad ahead of time?
Yes, letting the salad sit for at least 1 hour or overnight allows the flavors to meld and improves the taste.
How much lime juice is needed for the dressing?
The recipe calls for 1/4 cup of fresh lime juice.
What vegetables are included in the salad?
The salad includes tomatoes, cucumbers, red bell pepper, and green onions.
How should the habanero pepper be prepared?
The habanero should be seeded and minced to distribute its heat evenly throughout the dressing.
What is the purpose of the 1-hour rest period?
The rest period at room temperature allows the dressing to permeate the vegetables and peas for a more cohesive flavor.
Is this dish considered a main course or a side?
It is hearty enough to be served as a standalone meal but also works perfectly as a refreshing side dish.
What kind of parsley should I use?
The recipe specifies using roughly chopped flat-leaf parsley.
How do I prepare the cucumber?
The cucumber should be seeded and diced before mixing it with other vegetables.
When should I add salt to the cooking peas?
Add 1/2 teaspoon of salt during the last few minutes of boiling the black-eyed peas.
How do I make the dressing?
Whisk together lime juice, minced habanero, salt, and black pepper, then gradually whisk in the olive oil.
What type of black pepper is best?
Freshly ground black pepper is recommended for the best aroma and taste.
How many lettuce leaves are needed?
The recipe suggests using 8 lettuce leaves for serving.
Does this recipe accommodate a low protein diet?
According to the tags provided, this dish is categorized as low protein.
Is the salad served hot or cold?
The salad is served fresh at room temperature or chilled from the refrigerator.
How much water is needed to boil the peas?
You will need 1 quart of water to cook 1/2 lb of black-eyed peas.
What is the best way to combine the peas and vegetables?
Once the peas are cooled, fold them gently into the dressed vegetable mixture to avoid mashing them.
Is this dish suitable for summer?
Yes, it is specifically described as being perfectly suited for hot summer days.
How are the green onions prepared?
Use one full bunch of green onions and chop them before adding to the mix.
What happens if I refrigerate the salad?
Refrigeration further enhances the flavors, making it even more delectable the next day.
How much salt is used in total?
A total of 1 teaspoon of salt is used, divided between the cooking water and the dressing.
What is the texture of the finished dish?
It is a mix of tender legumes and crisp, fresh vegetables held together by a light oil-and-citrus dressing.
What if my cucumber has pests?
The description mentions this dish as a way to showcase the garden's bounty even when pests threaten your produce, implying its versatility with fresh ingredients.