Black Eyed Pea Salad
Black Eyed Pea Salad
A quick, easy and healthy salad dish by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Tossing
  • Cooking Time 20 minutes
  • Yield 5 servings
  • 2 cups black eyed pea (soaked overnight)
  • 1 small onion
  • 1 tomato
  • ½ of red or yellow bell pepper
  • 1 pomegranate (save some for garnish)
  • Handful coriander leaves
  • Juice of ½ lemon
  • Salt for seasoning
  • Crushed black pepper
  1. Rinse the overnight-soaked black eyed peas and boil in a pot of lightly salted water for 10 - 20 minutes, until fully cooked but firm.
  2. Remove pulp and seeds from tomato. Then proceed to chop onion, tomato and bell pepper to an even size.
  3. Finely chop a handful of coriander.
  4. In a bowl, combine black eyed peas, onion, tomato, bell pepper, pomegranate and coriander.
  5. Season with salt and pepper and lemon juice. Stir gently to combine.

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