This salad is a filling, crunchy, tasty: a complete meal…
I ate it with some homemade almond feta and in my opinion they go perfectly well together!
600 g cups cooked black-eyed peas
3 stalks celery, finely diced
3 medium carrots, finely diced
1 medium red onion, finely diced
1 red pepper (or green) finely diced
150 g roasted cherry tomatoes (you can prepare them yourself, half sliced, seasoned with salt, herbs and olive oil, cooked at 150*C for 1:30h)
1 tbsp apple cider vinegar (or less, if you prefer)
1 tbsp balsamic vinegar (or less, if you prefer)
Sea salt (at taste)
1 1/2 tbsp Olive oil
Combine black-eyed peas, sweet onion, carrots, celery, chive, bell pepper, and onion in large bowl, and set aside. Coarsely chop tomatoes, and add to black-eyed-pea mixture. Prepare a vinaigrette with salt, oil, vinegars and pour over black-eyed-pea mixture. Stir to coat. Cool, then chill 1 hour.