This is a great recipe to use when your garden is bursting with cucumbers and tomatoes or when you just need a tastes of summer. It’s also an easy dish to take to potlucks and gatherings. You can make it ahead and refrigerate and it tastes even better. This recipe is very forgiving. If you have more or less of something or another garden favorite, you can adjust freely.
Combine black eyed peas*, cucumber, tomatoes, pepper and parsley in a medium bowl.
Add olive oil to coat.
Add lime juice and salt to taste.
Can be served immediately or refrigerated to allow flavors to marry.
To sprout black eyed peas, rinse thoroughly. Cover with warm filtered water, place a lid on vessel, and allow to soak for 2-4 hours. Drain completely. Rinse with fresh filtered water and drain completely. Replace lid and place in a warm spot. Repeat the rinse and drain 3 times a day until sprouted.
A delicious side dish that is easily prepared ahead of time. Travels well to all of your potlucks and family gatherings. These ingredients are so accessible that it is great for summer picnics and Holiday parties.
Combine all ingredients
Serve immediately or cover and refridgerate.
Beans are so healthy, they have it all; the fiber, the protein, lots of vitamins, minerals and protective phyto-chemicals. Neutralize the phytic acid, which blocks absorption of some of the minerals, with just a tablespoon of apple cider vinegar per cup of beans in the the soaking liquid for 12-24 hours. Of coarse they cook up faster this way too. Black beans are so versatile as they are fairly small and become soft while holding their shape. I added quinoa to my salad, another power house, which is totally optional. It should be soaked and cooked separately. I bet avocado would be good in this too. I love the light dressing, it brightens the flavor of the salad/salsa.
Whisk together garlic, vinegar, oil, honey and spices to form a dressing. Combine all other ingredients, pour dressing over and toss. Serve as a side dish alone, with chips or in tacos. The flavors meld if you can stand to wait 30 minutes.
*Editor’s Note: To prepare quinoa, first run under cold water thoroughly to clean off the bitter-tasting saponin coating. Next, soak for 12-24 hours on the counter with enough water to cover, plus 1 Tbsp per cup of raw apple cider vinegar or live whey. Cook as directed, but they will cook up a little faster since they have been pre-soaked.