Until about a year or so ago, I have never cooked with black-eyed beans much. Lately, I have been making so many different dishes with it and it has become one of our favorite beans.
Why choose black-eyed peas?
A few things that I really like about it when compared to other beans like chickpeas or rajma is that the black-eyed pea cooks really quickly. It does not need a lot of soaking time and I can plan a recipe with it at the last minute and still cook it. Black-eyed peas or beans belong to the legume family and are easily available. The bean is high in fiber, which is beneficial by keeping cholesterol levels in control and it also regulates the digestive system. High-fiber foods, keep us feeling fuller for a longer time and hence is beneficial for people who are trying to shed some weight. Black-eyed peas also have a higher potassium level which helps regulate blood pressure. Black-eyed beans are a good source of protein and it especially helps vegetarians get their daily dose of protein. It is also low in fat and calories and can be a good ingredient to include in diet menus. This recipe for black-eyed pea salad is very simple to make. I used whatever ingredients I had in my refrigerator for the salad. Include or exclude any ingredients that you prefer.
Ingredients needed
Black-eyed peas – ¾ cup Onion – ¼ cup (finely chopped) Tomato – 1 small (deseeded and finely chopped) Carrot – ¼ cup (grated) Green chilies – 2 (finely chopped, optional) Peanuts – 3 tablespoon (roasted and crushed) Cilantro – 3 tablespoon (finely chopped) Lemon juice – 2 tablespoon or to taste Salt – to taste Pepper – to taste
Step-by-step process
Soak the black-eyes peas for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
Drain the beans and keep them in the colander.
Chop the rest of the ingredients and add them to a bowl. You could also include raw mango, cucumber, and bell pepper if preferred in the salad. I have not used green chilies as I was serving them to my kids as well. So I increased the amount of pepper slightly.
Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed, and lemon juice.
Serve as is or chilled.
Expert Tips
Make sure that you do not overcook the black-eyed peas. Overcooked beans do not taste good in salads. We could also add more vegetables to the black-eyed pea salad. I like adding cucumbers and corn as well at times. I like this salad best when served cold. This is a great salad to make for summer barbecues.
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