Black-Eyed Pea Salad with Tomato and Cucumber

Name: Black-Eyed Pea Salad with Tomato and Cucumber
Total time: 3600 s
Yield: Serves 2-3 servings
Ingredients: 7 oz black-eyed peas (about 200 grams); 2 tomatoes; 1 cucumber; 2 green onions; 1 medium onion; Chopped parsley; 1 shot (about 1 tablespoon) balsamic vinegar; 2 shots (about 2 tablespoons) olive oil; 1 1/2 teaspoons mustard; 1 teaspoon honey; Salt and pepper

Βίκυ Μπερμπιλαγκα. @Cook_Vicky_1965

ΝΑΥΠΑΚΤΟΣ

A refreshing salad, perfect for hot weather, packed with all the nutrients you need. Great for lunch or dinner.

Βίκυ Μπερμπιλαγκα. @Cook_Vicky_1965

ΝΑΥΠΑΚΤΟΣ

A refreshing salad, perfect for hot weather, packed with all the nutrients you need. Great for lunch or dinner.

Saved

Ingredients

About 1 hour

Serves 2-3 servings

7 ozblack-eyed peas (about 200 grams)
2tomatoes
1cucumber
2green onions
1medium onion
Chopped parsley
For the dressing
1 shot(about 1 tablespoon) balsamic vinegar
2 shots(about 2 tablespoons) olive oil
1 1/2 teaspoonsmustard
1 teaspoonhoney
Salt and pepper

Saved

Steps

About 1 hour

1

In a small pot, cook the black-eyed peas. First, bring them to a boil, then drain and discard the first water. Add fresh water and continue cooking until tender, adding more water if needed.
2

Rinse the cooked peas well under cold water, drain, and place them in a salad bowl. Add all the vegetables, chopped.
3

Mix the dressing ingredients together and pour over the salad. Toss well and serve.