Black-Eyed Pea and Pumpkin Salad

Name: Black-Eyed Pea and Pumpkin Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters dried black-eyed peas; 59 milliliters chopped seeded peeled cucumber; 2 Tbsps chopped fresh basil; 1 small garlic clove, minced; 59 milliliters chopped green bell pepper; 2 Tbsps fresh lime juice; 3 Tbsps extra-virgin olive oil; 1 mediums onion; 1 plum tomato, seeded, chopped; 237 milliliters thinly sliced red onion; 1 teaspoons salt; 3 Tbsps water

You can never have too many side dish recipes, so give Black-Eyed Pean and Pumpkin Salad a try. This recipe serves 6. One serving contains 118 calories, 3g of protein, and 7g of fat. A mixture of olive oil, black-eyed peas, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place peas in large saucepan.

Ingredients you will need

Peas

Equipment you will use

Sauce Pan

Add enough water to cover by 3 inches.

Ingredients you will need

Water

Let peas soak 2 hours.

Ingredients you will need

Peas

Drain peas; return to same pan.

Ingredients you will need

Peas

Equipment you will use

Frying Pan

Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf.

Ingredients you will need

Bay Leaves