Recipe of The Week: Black-Eyed Peas Salad

What better way to start off 2023 than with a little food that is considered to be GOOD LUCK around the world for thousands of years … especially around the New Year!


🍀These distinctive little legumes are actually BEANS, and they certainly can be lucky for you when it comes to your health.  

They’re loaded with fiber, plant-based protein, antioxidants, and micronutrients.

And they’re linked with:

  • Digestive and heart health
  • Less belly fat
  • Supporting weight loss


👉You can add them to soup, stews, or salads for a super healthy boost. 


When is the last time you had black-eyed peas?!  


🤩Let’s kick off this week with a salad packed with protein … that makes for a GREAT meal prep recipe. 


Tip: It tastes even better if you make this at least 8 hours ahead of time.


You can keep it plant-based … or you can add a can of tuna or shredded chicken to boost the protein content!


Lucky Black-Eyed Peas Salad

(makes 2 main or 4 side servings)

  • 2 x 15-ounce (425 g) cans black-eyed peas
  • 1 tomato, seeded and chopped
  • 2 bell peppers, seeded and chopped
  • ½ red onion, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 Tbsp fresh parsley leaves, chopped
  • 3 Tbsp apple cider vinegar 
  • 2 Tbsp extra-virgin olive oil
  • Sea salt and fresh ground pepper to taste


Toss the peas, tomato, bell pepper, onion, carrot, celery, and parsley together in a medium-sized bowl. Set aside.

Whisk together the vinegar and olive oil in a small bowl and season with salt and pepper to taste. Stir the mixture into the vegetables. Cover well and place in the refrigerator overnight (or at least 8 hours) before serving. Delicious!!



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