Black-eyed pea salad - a wonderfully refreshing salad

Indulge in the vibrant flavors of black-eyed peas mixed with fresh vegetables, drizzled with zesty dressing for a refreshing culinary experience.

Ingredients:

• 500 grams black-eyed peas
• 3 spring onions - chopped
• 1 dried onion - finely chopped
• 2 tablespoons capers
• 1 tablespoon parsley - finely chopped
• 3 tablespoons extra virgin, orgranic olive oil
• 3 tablespoons white vinegar
• 10 Wrinkled organic olives
• salt
• ground black pepper

Instructions:

1. Rinse the black-eyed peas thoroughly, then cook them in salted water for about 45 minutes until they are tender but not mushy. Remove any foam that forms on the surface while cooking.
2. Take the pot off the heat and drain the peas completely, ensuring all the water is removed. Allow them to cool down.
3. Once the peas have cooled down, transfer them to a serving bowl and add in the other components. Mix everything together thoroughly.
4. Chill the salad before serving and decorate with the olives.

Summary:

• Calories: 927 kcal
• Fat: 46 g
• Protein: 18 g
• Carbs: 113 g
• Potassium: 2517 mg
• Magnesium: 289 mg