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Black-Eyed Pea Salad

A hearty, yet also light and zesty bean salad.

Ingredients

1/4 red onion, chopped
Juice of 1 lime or 1/2 a lemon
1 green onion, chopped
1 small carrot, peeled and grated
1/3 cup mint, chopped (more than you think!)
1/2 cup greens, such as spinach or baby kale
1 can black-eyed peas
1 Tbsp extra virgin olive oil
Salt and pepper to taste
Dill, optional, for garnish

Method

Chop the onion, juice the lime, toss in a bowl and let sit.
Prepare the rest of the ingredients, washing, chopping, and grating as needed.
Drain and rinse the black-eyed peas.
Gently toss all the ingredients together in a large bowl.
Serve as a standalone salad, or as a topping for tortilla chips.
Heat on medium-warm heat on a stovetop, until just warmed through

Notes

This feels like a recipe where zesting a bit of the citrus peel into the salad could be a great addition. Maybe try that!
Based on: Blue Zones Kitchen recipe

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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    "1/2 cup greens, such as spinach or baby kale\n",
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    "1 Tbsp extra virgin olive oil\n",
    "Salt and pepper to taste\n",
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