Black-Eyed Pea Salad
Disease will never overwhelm you if your determination to be healthy is strong enough.
Black-Eyed Pea Salad
Easy peasy salad
Servings: 8
Ingredients
For the Salad
- 1 15-oz Can black-eyed peas, rinsed and drained
- 2 cups Whole grain sorghum, cooked
- 2 Green onions, sliced
- 1 Green bell pepper, diced
- 1 stalk Celery, diced
- 2 small Tomatoes, diced
- 1 tbsp. Fresh parsley, finely chopped
For the Dressing
- 4 tbsp. Lemon juice
- 1 tbsp. Light soy sauce
- ¼ tsp Brown mustard
- ¼ tsp Sweetener
- 2 cloves Garlic, minced
Instructions
- Combine the peas, sorghum, green onions, green pepper, celery, tomatoes, and parsley in a large bowl.
- Mix lemon juice, soy sauce, mustard, maple syrup, and garlic in a small bowl.
- Pour dressing over the salad and toss to mix.
Notes
Chill 1–2 hours if time permits.
This salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal.
For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped.
You can also use cooked fresh, frozen, or dried black-eyed peas in place of the canned peas (use 2 cups).