Lime-Dressed Black-Eyed Pea Salad
This salad makes a great lunch to pack and delivers a bit of a spicy kick. Leave out the jalapeño if you like, but it adds a lot of personality to this salad. The avocado is a creamy offset to the heat.
Servings: 2 servings
Ingredients
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 1 clove fresh garlic, minced
- 2 Tbsp fresh cilantro, finely chopped
- 1/2 tsp cumin, optional
- pinch sea salt
- 1 15oz can blackeyed peas, rinsed and drained
- 1 tomato, diced
- 1/2 avocado, chopped
- 1/4 red onion, finely diced
- 1/4 jalapeno pepper, seeded and minced (optional)
Instructions
- In a large bowl, whisk together the lime juice, olive oil, garlic, cilantro, and cumin (if using). Season to taste with salt.
- Add the black-eyed peas, tomato, avocado, red onion, and jalapeño (if using) and toss to coat. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 303kcal | Carbohydrates: 24g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 197mg | Potassium: 613mg | Fiber: 8g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 27.2mg | Calcium: 20mg | Iron: 2.3mg
