Ingredients
The following ingredients have 4 Servings
- 1 – 1 ¼ cup Frozen Black Eyed Peas (I used 365 from Whole Foods)
- 2 mini Cucumber diced or ½ – ¾ cup diced Cucumber
- 1 – 2 medium sized Carrots cut into circles or ½ circles
- ½ small Red Onion Diced (about ¼ cup when diced or add more if required)
- ½ tsp. Chili Powder
- ½ + ½ tsp. Salt
- ¼ – ½ tsp. Garlic Powder (I used ½ tsp.)
- ⅛ tsp. Cumin Powder
- 1 tbsp. Lime Juice
- 1 tbsp. Extra Virgin Olive Oil
- Cilantro ~ Coriander Leaves for garnish
Instruction
- Cook frozen black eyed peas in some water with ½ tsp salt until tender, about 6 – 8 minutes.
- Drain the water, run black eyed peas under running water to bring peas to room temperature and keep aside.
- Cut the vegetables to desired size.
- Make the dressing by whisking together extra virgin olive oil, lime juice, chili powder, ½ tsp. salt, garlic powder and cumin powder.
- Take all the vegetables and cooked black eyed peas in a bowl.
- Pour the dressing over it and toss. Taste and adjust salt and chili powder.
- Garnish with cilantro and refrigerate for at least 15 -20 minutes for flavors to blend in. Then serve.