"Filling and nourishing salad for late summer meals. These are not peas they are beans full of goodness. High in fiber and great for inflammations and anemia."
Black Eye Pea Salad
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Prep time: 5mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup soaked overnight Black eye peas
- 3 cups boiled water
- 2 cups diced cherry tomatoes
- 2 avocados
- 1 handful of cilantro
- 1 handful of basil
- 1/2 whole slices of cucumber
- 1 teaspoon Himalayan salt
- 2 tablespoons coconut oil
- 1 teaspoon fennel seed powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
Method
Step 1
Drain and cook the black eye peas on a medium boil (skimming when necessary) for 1 hour until soft and allow to cool.
Step 2
Dice the cherry tomatoes and avocados and wash and cut the cilantro then mix together in a bowl.
Step 3
In a frying pan add the coconut oil and spices and mix in the black eye peas. Make sure the spices coat the peas and leave to cook for 5 minutes.
Step 4
Add the black eye peas into the bowl with the salad dressing. Mix the black eye pea with the salad dressing and combine well. Let them settle on the side whilst you make the leaf salad.
Step 5
In a large salad bowl add four handfuls of salad and whole basil leaf leaving some for the decoration.
Step 6
Spoon on the dressing and peas over the leaves and arrange the basil, cherry tomatoes, cucumber, and cilantro.
ingredients
Salad Dressing Ingrediants
- 3 tablespoon extra virgin olive, avocado, coconut, etc olive oil
- 2 tablespoon nutritional yeast
- 1/2 whole juice lime
- 1/2 teaspoon Himalayan salt