Black-eyed pea salad with onion and parsley
Recipe by PlanMyMealsUpdated
- min
- 20
- portions
- 4
- protein/portion
- 9 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Drain the black-eyed peas from the tin and rinse under cold water. Drain well.
- Finely chop the onion and garlic and chop the parsley.
- In a bowl, mix the peas with the onion, garlic and parsley and dress with the olive oil, vinegar, salt and black pepper.
- Leave to marinate for 15 minutes before serving, stirring once. If you start from dried black-eyed peas (250 g), there is no need to soak: boil them for 35 to 40 minutes in unsalted water and let them cool before dressing.
Shopping tip
Cooked black-eyed peas in tins or jars are in every chain, next to the chickpeas. Made in the morning, it is even better at dinner.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.