Lime-Dressed Black-Eyed Pea Salad

Prep Time: 10

Total Time: 10

Servings: servings

Course: Lunch-To-Go

Cuisine: South American

Author: Heather Nicholds

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.

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