Preparation time: 10 minutes plus 1 hour resting time
Total time: 1 hour 10 minutes
This refreshing take on black-eyed pea salad makes a creative use for leftover beans. You can substitute any small beans that hold together well when cooked, like French lentils or adzuki beans. Make it ahead to allow the flavors time to fully develop.
• 2 cups cooked black-eyed peas, French lentils, or mung beans, or 1½ cups adzuki beans (see Do-It-Yourself Beans, here; start with ⅔ to ¾ cup dried beans), or equivalent drained and rinsed canned beans
• ¼ cup Pickled Red Onions (here), or ½ small red onion, minced
• ½ small red, yellow, or green bell pepper, finely diced
• ½ cup packed, chopped fresh cilantro or parsley, stems and leaves
• 2 to 3 tablespoons Creamy Peppercorn Vinaigrette (here)
Toss all the ingredients together in a large bowl. Cover and refrigerate for at least 1 hour or make a day ahead to allow the flavors to develop.
Store in an airtight container in the refrigerator for up to 1 week.
Based on 4 servings
Calories: 156
Carbohydrate: 20 g
Protein: 7 g
Fat: 6 g
Variation
For a spicy salad, add a small can of green chiles, or a few tablespoons minced fresh chile like jalapeño, serrano, or poblano, or to taste.