Black-Eyed Pea Salad

10 290 439
Ingredients Minutes Calories
Prep Cook Servings
4 h 10 min 40 min 2
Black-Eyed Pea Salad
Health Highlights
A great vegetarian lunch option with nutritious greens and great flavors!


1 cup Black-eyed peas, raw
2 1/2 cup Water (for soaking peas)
1 tbsp Dijon mustard, whole grain
1/2 whole lime(s) Lime juice (fresh)
1 tbsp Apple cider vinegar
2 tbsp Extra virgin olive oil
1/3 cup Sun-dried tomatoes (finely chopped)
1/4 cup Parsley, fresh (finely chopped)
1/2 tsp Sea Salt (to taste)
1 cup Arugula (or lettuce, or spinach leaves)


1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.

2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.

3. Drain beans.


4. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.

5. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste.


6. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.


Nutritional Highlights

Black Eyed Peas

contain flavonoids which may help to reduce heart disease, they are rich in fiber and high in protein

Nutrition Facts

Per Portion

Calories 439
Calories from fat 142
Calories from saturated fat 21.6
Total Fat 15.8 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 10.2 g
Cholesterol 0
Sodium 859 mg
Potassium 1549 mg
Total Carbohydrate 58 g
Dietary Fiber 10.5 g
Sugars 3.7 g
Protein 21.7 g

Dietary servings

Per Portion

Meat Alternative 2.1
Vegetables 5.4

Energy sources


Meal Type(s)