BLACK-EYED PEA SALAD WITH PEPPERS, CILANTRO, AND CUMIN-LIME VINAIGRETTE

Many people believe eating black-eyed peas on New Year’s Day will bring luck, and this Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette is a delicious way to get your black-eyed pea luck! See Holiday Recipes for more ideas for holiday foods!

Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette on KalynsKitchen.com

You might be looking at the introduction to this recipe and wondering why I’m talking about Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette when New Year’s Day is still more than a week away, but at my house the holiday madness has started! Tonight is the annual Denny Family Christmas Party, and then I’ll be heading out to my sister Val’s house for Christmas. And although I have a couple more things to share before the end of 2018, I’m going to try hard to unplug for a few days.

But I didn’t want to miss sharing this amazing salad idea for New Year’s Eve luck! There’s no question that Hopping John Soup is the most popular Black-Eyed Pea recipe on the site and I know a lot of faithful readers make that every year. But if you want a new idea, this salad is so great that when Jake and I first made it (back in 2012!) we wished we had doubled the recipe. So in November we made this again to update the photos. Even if you don’t make it for New Year’s Eve, this is such a tasty salad.

I adapted the recipe for Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette from one that I found in Moosewood Restaurant Celebrates, and like other cookbooks from Moosewood, the books has some great ideas for vegetarian dishes. We switched it up a bit from the recipe in the book, and for the greatly-improved photos we used Sweet Mini Pepper slices in place of chopped peppers, which gave the salad more visual appeal, and those mini-peppers add a nice crunch without adding carbs. We absolutely loved everything about this salad, and if you try it for New Year’s Day I hope it will bring you lots of good luck!

Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette on KalynsKitchen.com

On the advice of Moosewood, we used frozen black-eyed peas, which we cooked with some big garlic cloves for extra flavor. While the black-eyed peas cook, stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing. When the peas are tender (35-40 minutes) drain them well.

Mix about 2/3 of the dressing into the drained black-eyed peas, stirring well so all the peas are coated with dressing and let the peas marinate a few minutes if you have time. Chop up one cup each of sliced green onions and coarsely chopped cilantro.

Cut the stem end off each mini-pepper, scoop out the seeds with a sharp spoon, and cut into slices, making about 3-4 cups sliced mini peppers. Stir the chopped green onion and cilantro into the marinating beans, then gently fold in the mini peppers, saving a few to arrange on top. Stir in the rest of the dressing (as much as you prefer) and season with a little salt and fresh-ground black pepper.

Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette on KalynsKitchen.com

Arrange reserved pepper slices on top and let Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette chill at least 30 minutes before serving. If you’re having a New Year’s Day get-together, I promise this salad will be a hit!

BLACK-EYED PEA SALAD WITH PEPPERS, CILANTRO, AND CUMIN-LIME VINAIGRETTE

yield: 6-8 SERVINGS

total time: 55-60 MINUTES

prep time: 20 MINUTES

cook time: 35-40 MINUTES

Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette is a delicious way to get your black-eyed pea luck!

INGREDIENTS:

SALAD INGREDIENTS:

  • 2 pkg. (12 oz. each) frozen black-eyed peas
  • 12 whole cloves garlic
  • 1 cup finely chopped cilantro
  • 1 cup thinly sliced green onions
  • 3-4 cups sweet mini pepper slices (more or less to taste)
  • Salt and fresh ground pepper to taste (we didn’t use much of either)

DRESSING INGREDIENTS:

  • 6 T lime juice (see notes)
  • 6 T extra-virgin olive oil
  • 2 tsp Spike Seasoning (or other all purpose seasoning of your choice, see notes.)
  • 2 tsp. ground cumin
  • 1/2 tsp. ground Ancho chile pepper (or other ground chile pepper or chili powder)
  • 1/2 tsp. fresh-ground black pepper
  • salt to taste

DIRECTIONS:

  1. Bring a couple cups of lightly salted water to a boil, add the 12 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 35-40 minutes.
  2. While peas cook Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing.
  3. Drain the cooked peas into a colander placed in the sink and let them drain well. When the peas are well-drained (blot dry with paper towels if you’re in a hurry) put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are well-coated with dressing.  Let black-eyed peas marinate in the dressing for a little while if you have time.
  4. While the peas are marinating, chop the cilantro, and thinly slice the green onions.
  5. Cut the stem end off each mini-pepper, scoop out the seeds with a sharp spoon, and cut into slices, making about 3-4 cups sliced mini peppers.
  6. Stir the chopped green onion and cilantro into the marinating beans, then gently fold in the mini peppers, saving a few to arrange on top.
  7. Stir in the rest of the dressing (as much as you prefer) and season with a little salt and fresh-ground black pepper.
  8. Arrange the reserved pepper on the top of the salad, cover, and chill in the refrigerator for at least 30 minutes (or longer)
  9. Serve salad slightly chilled or at room temperature. Leftovers will stay good in the fridge for a few days.

NOTES:

I used my fresh-frozen lime juice for this recipe. I’m a huge fan of Spike Seasoning, but use any seasoning blend you prefer.

This recipe was adapted from one that I found in Moosewood Restaurant Celebrates

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Beans and legumes are relatively high in carbs and a limited food for Phase One of the  South Beach Diet, so one of the things I changed about this Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette was to use more low-glycemic peppers in proportion to the amount of black-eyed peas so you could have a larger serving.  However, it will probably still be too high in carbs for a strict low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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