Receta {Healthy Salads} Black-Eyed Pea and Stewed Tomato Salad Recipe
- 1 cup dried black-eyed peas (or use drained and rinsed canned peas)
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1 small bell pepper, finely diced
- 1 green onion, both white and green parts thinly sliced
- 4-5 stewed tomatoes along with their juice. (I used cherry tomatoes)
- 2 tbsp olive oil
- 1/4 tsp paprika (or chilli powder)
- salt & black pepper - to taste
chopped cilantro/coriander leaves - for garnishing
Preparation:
How to prepare dried beans: Soak 1 cup of dried black peas for 6 to 8 hours in filtered water. Pressure cook with enough water on HIGH heat for 9-12 minutes. Let the pressure be released naturally and there you have peas ready for use. I normally cook atleast 5-6 cups and freeze them. When required, all you have to do is thaw them a bit.
In a bowl, combine black-eyed peas, onion, carrots, bell pepper, and green onions and keep aside.
Drain the can of stewed tomatoes. Coarsely chop tomatoes and add to black-eyed-pea mixture.
In a small saucepan, warm olive oil, few tbsp of tomato juice and paprika. Bring it to a boil, turn off and pour over black-eyed-pea mixture. Stir to coat. Season with salt and pepper, if desired. Garnish with coriander leaves. Serve immediately or refrigerate. It tastes good as a cold salad too.