A light and delicious black eyed pea recipe for those hot summer days!
Course Side Dish
Cuisine American
Keyword black eye peas recipe, black eyed peas, black eyed peas salad
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 463kcal
Author Cultured Palate
Ingredients
6cupspeas - use white or navy beans for GAPS legal
1onionchopped
Dressing:
½cupsraw apple cider vinegar
½cupsolive oil
1 ½teaspoonsalt
1teaspoonoregano
1teaspoonbasil
1teaspooncumin
½teaspoonrosemary
½teaspoonsage
1clovegarlicpressed
Instructions
Cook the peas until tender. If using dried peas, soak in water to cover the night before. Then, drain, rinse, cover with water (plus about 2 inches) and boil until tender. If you are using fresh peas, there is no need to soak them beforehand.
While the peas are cooking, mix the remaining ingredients.
Once the peas are cooked, add the chopped onion and allow to cool.
Toss the peas with the dressing.
Serve and Enjoy!
Notes
Tips For Making This Black Eyed Pea Salad
While this recipe works great with frozen peas and even dried ones, it is especially good with fresh-from-the-garden peas.
To make the recipe GAPS legal, substitute white or navy beans.