Black-Eyed Pea Salad

10 50 224
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Black-Eyed Pea Salad
Health Highlights


1 cup Black-eyed peas, raw
3 cup Water
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 (diced)
1/2 tsp Sea Salt (to taste)
4 cup Arugula


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.

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. Drain beans.

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

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.

This salad is delicious on its own or served over lettuce, arugula or spinach leaves.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 224
Calories from fat 72
Calories from saturated fat 10.9
Total Fat 8.0 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 435 mg
Potassium 830 mg
Total Carbohydrate 29.4 g
Dietary Fiber 5.5 g
Sugars 2.2 g
Protein 11.2 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 3.4

Energy sources


Meal Type(s)