Lemony Black-Eyed Pea and Cilantro Salad

From: BayLeigh Ann

On Jun 21, 2009

Absolutely SCRUMPTIOUS! Wonderful fresh salad that packs a great FIBER punch! I did not peel or seed the tomato and tripled the amount of cilantro. Make sure you use freshly squeezed lemon juice as it DOES make a difference.

From: duonyte

On Aug 16, 2008

Delicious. I am cooking very low-sodium right now, so I soaked and cooked dried black-eyed peas. While they were cooking, I made the dressing with just a pinch of salt. I also used fresh oregano from the garden and did not seed the tomato after watching an America's Test Kitchen episode which concluded that the flavor is carried by the jelly around the seeds. I tossed the warm beans with the dressing - let me tell you, I could not resist "tasting" them repeatedly. Black eyed peas cook up pretty quickly, so if you watching sodium, try doing that intead of using the canned.

From: Barbara Cricket

On Mar 9, 2004

Delicious, sure to become a regular. I sauteed the onion and garlic though as I don't like them raw. Made me think, how about serving this as a side to a mess of roasted veggies such as peppers, onion slabs, a couple of varieties of potatoes. Then add some cornbread or rice and voila! Mmmm...can't wait til tommorrow night!

From: Carianne

On Mar 1, 2004

Absolutely YUM! Everyone should try this. I used lime juice, and it took me exactly 5 minutes to throw it together. Very good over fresh greens.