Description
This healthy Black-Eyed Pea Salad is a nutrient-dense, whole-food side dish rich in antioxidants, healthy fats, and fiber
Equipment
Instant Pot
Ingredients
16ounce bagblack eyed peas, wash and remove bad ones
4cupswater
2bay leaves
1/2red onion, chopped
1/3cupItalian parsley, finely chopped
1/4cup + 2 tablespoons fresh lemon juice, from 1 1/2 lemons, or more to taste
2tablespoonsextra virgin olive oil
1tablespoonred wine vinegar
1 1/2teaspoonskosher salt
1/2teaspoonground black pepper
Optional: add diced carrots, celery, feta cheese
Instructions
- Add beans, bay leaves, and water to the instant pot and cook for 9 minutes high pressure. Natural release then remove and strain the beans. Discard the bay leaves and allow the beans to cool completely.
- Then transfer to a large bowl with the onion, parsley, lemon juice, olive oil, red wine vinegar, salt and black pepper and mix well. Taste for salt and lemon juice and adjust as needed.
- Keep chilled until ready to eat.
Last Step:
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Notes
Makes about 6 3/4 cups.
Notes:
To use cooked canned beans, use 4 15-ounce cans or 6 cups, rinsed and drained.
This recipe can be halved or quartered.
Nutrition
Serving: 3/4 cup (generous), Calories: 88kcal, Carbohydrates: 12.5g, Protein: 2g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 219mg, Fiber: 3g, Sugar: 2.5g
