BLACK EYE PEA SALAD
Black eye peas are cute little beans that are full of slow-release energy, plant protein and fibre. And they are the star in this quick and easy throw-together salad, perfect for when there isn’t much left in the pantry.
Black Eye Pea Salad (Serves 2)
Ingredients:
½ cup black eye peas, soaked overnight
1 fresh or dried bay leaf
½ cup frozen peas
1 tin (106g) sardines, drained
¼ cup currants
1 small red chilli, optional
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
Salt and black pepper
Method:
Place the soaked black eye peas and bay leaf in a medium saucepan. Cover with water and bring to a boil. Turn down the heat and let simmer uncovered for 3 minutes. Add in the frozen peas and continue cooking for a further 2 minutes. Drain, discard the bay leaf and set aside.
Mix sardines, currants, chilli if using, in a large bowl. Add in the cooked peas and black eye peas.
Stir together the olive oil and vinegar in a small bowl. Season with salt and pepper. Add this dressing to the black eye pea salad, and mix gently through.
Serve on a bed of fresh green leaves.
Note: This really is a pantry friendly recipe, so you can substitute the black eye peas with a tin of drained chickpeas; and the sardines with a tin of tuna or salmon.
Nutrition Information (per serve)
Energy 1150kJ, protein 14g, total fat 12.8g, saturated fat 2.8g, carbohydrate 22.5g, sugars 13.9g, sodium 803mg.
Did you know? Tinned fish with bones, like the sardines in this recipe, are an excellent source of calcium!
Jade Petitat is a Power Living certified yoga teacher, who combines traditional yogic philosophy with a modern-day approach to give participants a challenging, yet nurturing practice. When she is not on her mat, Jade works as an Accredited Practising Dietitian and is mum to a sweet little yogini.
