Vegan Black Eyed Pea Salad with Cilantro

Ingredients and Weight:

• 1 cup (8 ounces) dried black eyed peas, sorted and rinsed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped cilantro
• 1/4 cup chopped pickled jalapenos (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot, combine the black eyed peas with 3 cups of water. Bring to a boil, then reduce heat and simmer until the peas are tender, about 45 minutes.
2. Drain the peas and let them cool.
3. In a large bowl, combine the peas, onion, celery, bell peppers, cilantro, and jalapenos (if using).
4. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper.
5. Pour the dressing over the salad and toss to coat.
6. Serve immediately or chill for later.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 220
• Fat: 10 grams
• Saturated fat: 2 grams
• Cholesterol: 0 milligrams
• Sodium: 100 milligrams
• Carbohydrates: 30 grams
• Fiber: 10 grams
• Sugar: 5 grams
• Protein: 10 grams

Dish Characteristics:

• Savory and flavorful
• Colorful and vibrant
• Fresh and light
• Vegan and gluten-free
• Perfect for summer gatherings or potlucks

User Comments:

• "This salad is so refreshing and flavorful! The combination of the black eyed peas and the vegetables is perfect."
• "I love the addition of the pickled jalapenos. They give the salad a nice kick."
• "This salad is perfect for a healthy and filling lunch."
• "I made this salad for my family and they loved it! Even my picky kids ate it all up."

Special Precautions and Tips:

• To make sure the black eyed peas are fully cooked, soak them in water overnight before cooking.
• If you don't have pickled jalapenos, you can use fresh jalapenos. Just be sure to remove the seeds and ribs before chopping.
• This salad is best served fresh, but it can be refrigerated for up to 3 days.