Black Eyed Pea Salad Recipe

Name: Black Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black-eyed peas; 1 teaspoon anchovy paste; Juice of 2 limes; 1 teaspoon molasses; 3 serrano chilis, seeded, chopped (wear rubber gloves); 1/2 teaspoon chili powder; 3 cloves garlic, minced; 1/2 cup grated coconut; 1 large cucumber, peeled, seeded, sliced; 1 small bunch scallions, trimmed and sliced; 2 tablespoons chopped mint leaves; Salt to taste

Servings: persons

1 pound dried black-eyed peas
1 teaspoon anchovy paste
Juice of 2 limes
1 teaspoon molasses
3 serrano chilis, seeded, chopped (wear rubber gloves)
1/2 teaspoon chili powder
3 cloves garlic, minced
1/2 cup grated coconut
1 large cucumber, peeled, seeded, sliced
1 small bunch scallions, trimmed and sliced
2 tablespoons chopped mint leaves
Salt to taste

1
Pick over peas and remove small stones and imperfect beans.
2
Place in a bowl and cover with cold water and soak for 8 hours or overnight.
3
Drain and rinse peas and place in a small saucepan.
4
Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender.
5
Drain peas and allow to come to room temperature.
6
In a large bowl whisk together anchovy paste, lime juice, molasses.
7
Then stir in serrano chilies, chili powder, garlic, coconut.
8
To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing.
9
Add salt to taste.
10
Serve immediately.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound dried black-eyed peas, 1 teaspoon anchovy paste, Juice of 2 limes, 1 teaspoon molasses, and more.

Yes, Black Eyed Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Eyed Pea Salad

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