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Black-Eyed Pea Salad with Spanish Olive Oil

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Black-Eyed Pea Salad

Elevate your taste buds with this delightful Black-Eyed Pea Salad, now enriched with the distinct flavor and richness of extra virgin olive oil from Spain. This protein-rich, easy-to-make salad not only offers a medley of flavors and textures but also requires no cooking, making it a perfect addition to your meal prep routine. Whether you enjoy it as a side dish, a dip, atop a leafy salad, on toast, or simply by itself, this versatile recipe is suitable for all seasons and occasions, even extending to the celebration of New Year's Day.

In this rendition, we've added the golden touch of Spanish olive oil, enhancing the savory experience of each ingredient. From the nuttiness of the black-eyed peas to the smoky roasted red pepper and the crisp freshness of the herbs, this salad brings together the best of both taste and nutrition. Join us on this culinary journey as we explore the steps to create a healthy, hearty, and flavorful Black-Eyed Pea Salad with Spanish Olive Oil, perfect for all occasions and every day.

This black-eyed pea salad boasts simplicity in its ingredients, each contributing to an explosion of flavor and a delightful textural experience. Here's why you'll adore it:

  • Delicious and brimming with fresh, satisfying crunchiness.
  • Effortlessly prepared.
  • Features straightforward pantry staples.
  • Requires no cooking – an easy-to-make dish.
  • Appeals to all ages, making it perfect for the whole family.
  • An ideal candidate for meal prep, improving with each passing day.
  • Offers a healthful and filling meal option.

Instructions:

  1. Step One: Place the cooked black-eyed peas in a spacious mixing bowl, combining them with all the other salad ingredients.
  2. Step Two: In a separate small bowl or a jar with a lid, whisk together the mustard, apple cider vinegar, hot sauce (if using), maple syrup, sea salt, dried oregano, dried thyme, and the exquisite extra virgin olive oil from Spain. Ensure the dressing attains a smooth consistency. Subsequently, pour the dressing over the beans in the large bowl.
  3. Step Three: Introduce the chopped parsley (or your chosen herb) to the mixture and toss all the ingredients thoroughly. Season to your taste with additional salt and black pepper.
  4. Step Four: Your Black-Eyed Pea Salad, enriched with the rich flavor of Spanish olive oil, is now ready to be served. This dish reaches its zenith of flavor when allowed to marinate overnight. It's ideal for meal prep and retains its delightful taste in the refrigerator for up to 5 days. To ensure the best results, use a glass airtight container for storage.

Ingredient Swaps:

  • If black-eyed peas are unavailable, you can substitute with any firm beans, such as chickpeas, black beans, cannellini beans, kidney beans, or even a medley of bean types.
  • For a more authentic touch, consider adding 1/2 cup of corn to your salad. Should you lack red onion, you can easily replace it with white onion, sweet onion, green onions/scallions, or shallots. If onions are entirely absent, consider incorporating 1 clove of garlic for a similar pungent bite.

Experience the delightful Black-Eyed Pea Salad with the distinctive richness of Spanish olive oil, offering a wholesome and flavorful dish that can be savored throughout the year.

30 min
Medium
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Ingredients

Ingredients:

  • 2 cups cooked black-eyed peas (canned or cooled after cooking)
  • 1 roasted red pepper (providing smoky flavor and a tender texture)
  • 1/2 cup fresh parsley (or you can also choose from cilantro, dill, or basil)
  • 1/4 cup chopped red onion (you can also subtitute with white onion, sweet onion, green onions/scallions, or shallots)
  • 1 clove of garlic (optional for a similar sharp bite)
  • 1/2 cup corn (for a twist of authenticity)
  • 1/4 cup extra virgin olive oil from Spain (enhancing richness and depth) Black pepper, to taste

Dressing:

  • 1 tablespoon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

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