Black-eyed pea salad is very colorful and delicious. Ginger dressing gives a nice tangy flavor. This is great for quick and light lunch.
Canned black eyed peas
15 Ounce (Lobhia)
Russet boiled potatoes
1 Medium, peeled and chopped into small cubes
Chopped green bell pepper
1⁄4 Cup (4 tbs)
Seeded and finely chopped tomatoes
1 , seeded and chopped (Hari Mirch)
1 Teaspoon (Adrack)
2 Tablespoon (Pudina)
Finely chopped cilantro
2 Tablespoon (Hara Dhania)
Juice of lemon
Ground roasted cumin
Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
Turn off the heat and let it cool to room temperature.
Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
Mix all the salad dressing ingredients together.
Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.
This is India's answer to the world for a salad recipe - Black Eyed Pea Salad! It is healthy and comes packed with a host of surprisingly good flavors. This tangy salad will be a good distraction from the gooey salads that you are probably used too. Enjoy this video from Manjula!!