Black Eyed Pea and Carrot Salad with Spring Mint
When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed Peas, especially our new-crop...
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Grater
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Juice of 1 lemon
- 2 tablespoons Rancho Gordo Pineapple Vinegar or white wine vinegar
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- Salt
- freshly ground pepper
- 3 cups cooked Rancho Gordo Black Eyed Peas, drained and cooled
- 1 ½ cups shredded carrots (about 3 large carrots)
- ½ of an English cucumber, peeled and chopped
- 2 green onions, chopped
- ¼ of a red onion, minced
- ¼ cup chopped fresh mint leaves
- Feta cheese (optional)
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