By Beans poriyal is what I made that night, but the spirit of it —the humble, unannounced bean doing its work on a Tuesday —is what sent me back to this Black Eyed Pea Salad the next evening. It asks nothing of you. No milestone required. It is cool where the kitchen is warm, quick where the week is long, and generous in the way that all good bean dishes are generous: it feeds people without making a fuss about it.
Black Eyed Pea Salad
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 6
Ingredients
- 2 cans (15 oz each) black eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Prep the beans. Drain and rinse the black eyed peas thoroughly under cold water. Transfer to a large mixing bowl.
- Chop the vegetables. Halve the cherry tomatoes, dice the red onion and bell pepper, and roughly chop the parsley. Add everything to the bowl with the peas.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, cumin, salt, and black pepper until combined.
- Dress and toss. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Rest and serve. Let the salad sit for at least 5 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled. Keeps refrigerated for up to 3 days.
Nutrition (per serving)
Calories: 195 | Protein: 9g | Fat: 7g | Carbs: 26g | Fiber: 6g | Sodium: 310mg