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Black-eyed Pea Salad with Lime Vinaigrette

by wiki
11 April, 2019
in Vegan
0

Author Notes: Inspired by a cold-bar offering at my local co-op, this zesty salad is a reliable snack, side, or picnic offering. Most black-eyed pea salads use bell peppers, but I much prefer the flavor and crunch of carrots in the mix. —pistolwink

Serves: 6

Ingredients

Salad

  • 3

    small to medium carrots, diced
  • 1/2

    small to medium red onion, diced
  • 1

    can black-eyed peas (15 oz.), drained and rinsed
  • 1

    good handful parsley leaves (I use flat), chopped
  • 2

    good handfuls spinach, chopped roughly (slightly bigger pieces are fine here)

Dressing

  • 2

    tablespoons quality extra-virgin olive oil
  • 1

    tablespoon balasamic vinegar


  • Juice and zest of 1 lime
  • 1/2

    teaspoon salt
  • 1/2

    teaspoon freshly ground pepper

Directions

  1. Add all salad ingredients to a large bowl.
  2. Whisk together dressing ingredients, then use a spatula to get it all into the salad. With the spatula, gently stir to distribute the dressing throughout—do this for at least a minute or two so that the spinach gets slightly wilted.
  3. Chill and enjoy!
  • This recipe was entered in the contest for Your Best Vegan Recipe
  • 0
    Tags: saladVegan
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