Black Eyed Pea Salad
July 6th, 2009 filed under Soups and Salads
Black-eyed pea salad is very colorful and delicious. Ginger dressing gives a nice tangy flavor. This is great for quick and light lunch.
Recipe serves 4.
Ingredients:
- 1 15 oz can of black-eyed peas (lobhia)
- 1 medium russet boiled potatoes, peeled and chopped into small cubes
- 1/4 cup chopped green bell pepper
- 2 medium seeded and finely chopped tomatoes
- 1 green chili seeded and chopped (hari mirch)
- About 1 teaspoon thinly sliced fresh ginger (adrack)
- 2 tablespoon finely chopped mint (podina)
- 2 tablespoon finely chopped cilantro (hara dhania)
- 1 tablespoon oil
Salad Dressing:
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ginger juice
- 3/4 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon roasted ground cumin seed
Method:
- Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
- Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
- Turn off the heat and let it cool to room temperature.
- Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
- Mix all the salad dressing ingredients together.
- Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.
Dear Manjula ji,
thank you for these videos…i use them all the time…
Can you tell me did you buy or make the ginger juice?
Hi Asha,
I make the ginger juice as it is very easy, shred the ginger using fine shredder or jester and with your finger squeeze the juice.
thank you so much aunty! I have guest coming home this weekend…and all the dishes i will be preparing will be your recipes!
Hello Manjula Aunty
I tried the Black Eyed Pea Salad and was a big hit ….. I also addded white sesame seasoning and it worked well …. thank you so much for your great recipes ….also please post more of salad recipes
Thanks again
K Vasavi Sivakumar
Manjula, I love love love this salad – even without the mint (no fresh mint at the grocery store this morning).
I had cooked chickpeas in the fridge already, so I used them instead of the the black-eyed peas, and I think the substitution worked very well.
I like bean salads for lunch in summer, and this may be the best I have ever made.
Undoubtedly an awesome recipe. loved it!
Thanks, Manjula Aunty.
Please do post more salad recipes. Thanks!
Love your recipes – which brand of olive oil do you use ?
Any brand of grocery store olive oil is fine. Just make sure it’s pure olive oil – extra virgin.
Hello sister Manjula. Thanks for the yummy recipe.
we missed u so much. Thanks for posting new recipe
Hi Aunty,
I don’t like to use canned blackeye-peas can i use the regular one..i need to cook that b4 doing.
Hello Priya,
Soak the peas before you cook them.
They need to be soaked for several hours such as over night and then cook them, preferably in the pressure cooker to save time.
Glad to see you posting videos again. Hope all is well with you and your family. Thanks for sharing another recipe. Looks good.
Hallo manjula aunty,
Where were you? we missed you very much.
Thankyou again for great recipe