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.