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Sunday, September 20, 2020

Black-Eyed Pea Salad with Indian Spices

black eyed pea Indian salad

With sweltering climate hitting an awful lot of the Western hemisphere, more salads are served up on kitchen and patio tables. Spice it up is my motto, and so I turned into inspired to make an earthy Indian-style black-eyed pea salad with a warm, tart and tangy seasoning that required very little prep and cooking time. While the peas are boiling, chop up the ingredients needed and measure out the spices. It all comes collectively in no time in any respect as soon as the black-eyes have cooled a bit.

I served the salad up in a few radicchio leaves along with some gently toasted crusty bread topped with a few goat cheese and fresh dill and then speedy broiled for a few minutes. An Indian flat bread might be a nice addition to the meal, or a easy rice dish consisting of cracked black pepper rice.

black-eyed pea salad

black eyed pea salad with Indian spicing

More black-eyed pea dishes from Lisa's Vegetarian Kitchen:

Black-Eyed Pea Patties with Chili Sauce

Indian Black-Eyed Peas

Black-Eyed Peas with Potatoes and Tamarind

Curried Black-Eyed Peas

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