Lunch · American
Texas caviar black-eyed pea salad
A Southern bean salad of black-eyed peas, corn, peppers and avocado in a zesty vinaigrette.
- Serves
- 2
- Prep
- 15 min
- Total
- 15 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 400 g black-eyed peas, canned, drained
- 120 g corn kernels
- 120 g red bell pepper, diced
- 60 g green bell pepper, diced
- 50 g red onion, finely diced
- 15 g jalapeño pepper, diced
- 150 g cherry tomatoes, quartered
- 100 g avocado, diced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp ground cumin
- 5 g fresh cilantro, chopped
- 1/2 tsp salt
Method
Whisk the olive oil, vinegar, sugar, cumin and salt in a large bowl.
Add the black-eyed peas, corn, peppers, onion, jalapeño and tomatoes and toss well.
Leave for 10 minutes so the beans take in the dressing.
Fold in the avocado and cilantro just before serving.