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Let's Cook: Black-Eyed Peas Salad

By January 27th, 20218 Comments
Let's Cook: Black-Eyed Peas Salad

Black-Eyed Peas Salad
Recipe by: Chef Huda
2 cans of black-eyed peas-store brought (15oz cans)
1 large tomato-small dice
1/2 cup of red onion-small dice
1 medium red bell pepper-small dice
1 medium green bell pepper-small dice
3 tablespoons balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon of freshly cracked black pepper
Please Wash your Hands…
Okay, now we are ready to start….
Let’s start with our Black eyed peas. Start by draining each can of black-eyed peas. Now, let’s make something Pretty and Delicious. In a large bowl combine all of your ingredients. Toss until everything is friendly, then taste. Then cover and refrigerator your salad for at least 1 hour before serving.
Chef Huda Tip: This dish is perfect to make ahead of time or the night before a gathering. This salad gets better the longer it sets.
When ready remove from refrigerator, lightly toss and serve. Now, all you have to do is Enjoy!
Chef Huda’s Healthy Tip: Black-Eyed Peas are an excellent source of protein, fiber, iron and potassium. Not having enough potassium in your daily diet may contribute to hair loss.
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Celebrity Chef Huda, owner of Pretty & Delicious, is a chef like no other, with an 1950’s Hollywood starlet flair, she has undeniable style and class, and a gift to create beautiful dishes that keep people craving more, She believes, “Not only should food taste good, food should be ‘Pretty and Delicious’ at all times.” Chef Huda’s delicious culinary creations have received national rave reviews from A-list Hollywood celebrities to Political Leaders. Multi-talented Chef Huda is also a food writer, food product reviewer, restaurant consultant and entertainment correspondent.
CN SAYS:
I’ve had this dish and it rivals my fav Black Bean Salsa recipe. It’s EVERYTHING!

8 Comments

  • Anonymous says:

    This was DELISH!!! I made it earlier this week and found myself "tasting" it a lot before finally letting it sit in the fridge as Chef Huda recommended. I have shared the recipe with at least 7 people, brought it to work every day this week, and have at least 2 large spoonfulls before bed at night. DELISH!

  • watkinsabob says:

    for some reason this doesnt sound good, but i'll definitely try it

  • Unknown says:

    yummy, could this work with other beans as well?

  • LoveK says:

    I love this dish. The recipe I make uses red wine vinegar instead of balsamic and includes parsley and 2 tablespoons of sugar.

  • Anonymous says:

    Im so used to eatting rice and beans, or having meat in every dish I got so tired of the same taste. I need something different, so I might just try this.

    Ashley L.

  • Anonymous says:

    Sound delish! I would suggest rinsing off the black eyed peas after they leave the can, as many canned veggies are loaded with unnecessary amounts of sodium! Rinsing all that salt away doesn't take away from the taste at all.

  • Annie L. says:

    I'm from a large Southern family and have always hated beans and peas, so much so that as a child I had the nerve to tell my grandmother with a straight face that I was allergic to them, Lol!

    Fast forward, my new focus on health has forced me to include them in my diet. I don't love them but really creative and scrumptious recipes like this actually get me eating them and enjoying the experience so thanks a bunch!

  • Anonymous says:

    These recipes always make me want to get in the kitchen. I don't actually go in there, but the recipes make me want to.

    Nicol C.

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