Black-Eyed Pea Salad
This is a very easy and instant recipe, which you can use as a side or main course when you are not in a mood to cook but still want to eat healthy. Zero oil recipe.
Equipment
- pressure cooker
Ingredients
- 3 ½ cups cooked black-eyed peas boiled
- 1 cucumber
- 1 red onion(small) optional
- 5 cherry tomatoes You can chop normal roma tomato too
- 1 fresh serrano chile optional
- ¼ cup chopped fresh cilantro
- 1 tsp pink Himalayan salt
- 1/2 tsp ground cumin optional
- ½ teaspoon freshly ground pepper
- 2 tablespoons lemon juice
Instructions
- Refer notes on how to boil the black eyed peas.
- Peel and Dice cucumber (about 1/4 in.) then put it in a large bowl.
- Peel and chop onion; Rinse tomatoes and chile; chop tomato and mince chile.
- Add onion, tomatoes, chile, black-eyed peas, cilantro, 1/2 teaspoon salt, and pepper to cucumber. Mix well.
- Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
Notes
- For pressure cooking the black eyed peas, wash and drain the peas soak it in water for about 4-5 hours or overnight and then pressure cook on medium heat for about 30 minutes with salt to taste and 1/4 tsp turmeric in water.
- If you are using instant pot wash and drain black eyed peas and soak them overnight then setting high pressure cook 35 minutes with salt to taste and 1/4 tsp turmeric in water.
- You can add more veggies as per your choice. Sweet Red pepper adds a perfect flavor to this salad.
- I completely skipped onion here but you can use it as per your taste.
- I used pink Himalayan salt you can replace it with normal krosher salt as per taste.
