Ingredients
- 2 (15-oz) cans black-eyed peas, drained and rinsed (or 3 cups cooked fresh)
- 8 oz green beans, trimmed and cut into 1-inch pieces
- 1 English cucumber diced
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 red bell pepper diced
- ½ cup fresh parsley, chopped
- 2 Tbsp fresh mint or dill, chopped
- ½ cup feta cheese, crumbled (optional)
- Lemon Vinaigrette:
- ½ cup extra-virgin olive oil
- 3 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1–2 tsp honey (to taste)
- 1 clove garlic, grated
- ¾ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp ground cumin (optional)
Equipment
- large mixing bowl
- small whisk or jar with lid for vinaigrette
- knife
- cutting board
- saucepan or pot for blanching beans
- strainer or colander
Method
- Bring a pot of salted water to a boil. Blanch green beans for 3–4 minutes until tender-crisp. Drain and shock in ice water; pat dry.
- Combine black-eyed peas, cucumber, tomatoes, red onion, bell pepper, herbs, and blanched green beans in a large mixing bowl.
- In a small jar or bowl, whisk or shake together olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, salt, pepper, and cumin until emulsified.
- Toss the salad with dressing until evenly coated. Fold in feta, if using. Let rest 10 minutes, then taste and adjust salt and acidity as desired.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 520mgPotassium: 530mgFiber: 8gSugar: 6gVitamin A: 950IUVitamin C: 38mgCalcium: 130mgIron: 2.1mg
Notes
For fresh black-eyed peas: simmer in salted water 20–30 minutes until tender, then cool. Keep feta or avocado separate if storing over 1 day. Internal links: tzatziki cucumber salad, cucumber caprese salad, and chickpea feta avocado salad.
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