Black-Eyed Pea Salad Is an Easy, Healthy Meal Idea

Whether you have black-eyed peas in the new year for great luck or you enjoy them year-round, this easy black-eyed peas salad dish is a keeper. Cookbook author Ali Rosen reveals us how to elevate canned black-eyed peas in this dish from her cookbook 15 Minute Meals, with simply a couple of active ingredients.

Carefully chopped collard greens, still-warm cauliflower rice, and juicy cherry tomatoes join the bean and ready-to-eat Canadian bacon for a revitalizing and rewarding salad. There’s no need to make an impersonating apple cider vinegar and lemon juice come together to provide zing and flavor.
12 oz cauliflower rice, fresh or frozen and thawed

Black-Eyed Pea Salad Recipe


Kosher salt

1 lot collard greens


1/4 cup apple cider vinegar, plus more if needed

1 big lemon

12 oz cherry or grape tomatoes (about 1 1/2 cups).

6 oz Canadian bacon (about 6 thick slices).

2 15-oz cans black-eyed peas.

Add cauliflower rice, along with a drizzle of oil and a heavy dash of salt. Prepare up until rice has actually softened however still has a bite to it, about 3 minutes.
While rice is cooking, chop collards– you desire them to be greatly chopped. Put them in a large bowl with another dash of salt, 1/4 cup vinegar, and the juice of the lemon.

Drain pipes and wash black-eyed peas. Include them to bowl in addition to cauliflower rice (if rice is still a bit warm, it’s okay). Stir to combine, and taste to see if any additional oil, salt, or vinegar is needed.

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