Cold Black-Eyed Pea Salad | Illinois Extension | UIUC
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Delightful Cold Black-Eyed Pea Salad with tangy vinaigrette and crisp veggies—perfect for a refreshing side or light meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- To large mixing bowl
- Whisk
- Spoon
- Refrigerator
Ingredients
- 2 tablespoons apple cider vinegar
- Juice of one lime
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup olive oil
- Half of a small shallot
- finely diced (optional)
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Salt
- Pepper
- 2 tablespoons chopped cilantro (optional)
- 2 (15-ounce) cans of no or low sodium black-eyed peas
- rinsed
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 2 tablespoons diced jalapeno
- seeds removed (optional)
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