Black-eyed pea salad

Delight your taste buds with this vibrant black-eyed pea salad, packed with fresh ingredients and zesty flavors. Perfect for a healthy and satisfying meal.

Ingredients:

• 1 tablespoon olive oil, approximately, as needed to brush on peppers
• 1 red bell pepper, halved, stemmed and seeds removed
• 1 yellow bell pepper, halved, stemmed and seeds removed
• 1/3 cup red wine vinegar
• 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
• 1 cup olive oil, preferably extra-virgin
• 2 (16-ounce) cans black eyed peas, drained
• 2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
• 2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

Instructions:

1. Preheat your oven to 230 °C.
2. Coat the peppers with olive oil, then place them with the cut side facing down on a piece of sturdy aluminum foil. Make sure to fold up the edges to catch any drips. Roast the peppers until they are charred. Once done, transfer them to a sealed plastic bag or a tightly covered container to allow them to sweat and cool down.
3. Prepare the vinaigrette right before serving. While the blender is on, gradually add the vinegar and garlic through the opening. Continue to blend while slowly pouring in the olive oil. Alternatively, you can whisk the ingredients in a bowl in the same sequence, making sure to mince the garlic first.
4. Now, go back to the bell peppers and remove the blackened skin. Cut the pepper flesh into small dice (julienne, then crosswise) and place them in a mixing bowl. Add the drained black-eyed peas, scallions, and parsley. Gently mix in enough vinaigrette to coat the mixture evenly. Serve in a family-style setting.

Summary:

• Calories: 2720 kcal
• Fat: 222 g
• Protein: 47 g
• Carbs: 146 g
• Potassium: 2351 mg
• Magnesium: 302 mg