This year, I’ve been playing with Black Eyed Peas, a lot. These healthy little dudes are getting my full attention, because they scream the things I want in my diet…fiber, protein, and essential vitamins. Bonus for my fitness goals! So, I dreamed up this Black Eyed Pea Salad aka Cowboy Caviar and I’m nothing-but-digging it!
Black Eyed Pea Salad aka Cowboy Caviar
Now, this recipe is about as easy as a bean dish gets. Aaaaaand, the soft peas and crunchy veggies combined with Serrano, lime, and cilantro make this dish one of the most textured and flavorful Texy-Mexy, throw-togethers you can have up your sleeve.
For the black-eyed peas, you can use:
- Canned peas (requires no cooking); or
- Frozen peas (boil those bad boys about 20 minutes); or…
If you’re a bean-geek like me, you used my easy bean-cooking method to cook up a batch, from scratch, and now they’re beauty-resting in your freezer. Doncha just love this method?!?!
Let’s talk about the red things. When tomatoes are in season…they’re great for this recipe. But I tend to almost always prefer red bell peppers for their crunchy texture and sweetness. You realize, this also makes it a year-round recipe…because when it’s not peak tomato season, we can always find a ripe, red bell pepper. Another one for the win!
Make Black Eyed Pea Salad aka Cowboy Caviar a day ahead or last-minute. Serve it at parties, or pack it in your lunch box. Scoop it up with tortilla chips, or eat it with a fork. Add corn, avocado, whatever you like! It’s very versatile.
Oh and heyyyyyy, speaking of Black Eyed Peas, did you ever try my gluten-free, Black-Eyed Brownies recipe? Oh man, I can eat an entire pan in about 48 hours…and I have!
Cheers to warm days…and always, to our health!
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