Black-Eyed Pea and Carrot Salad with Spring Mint – Rancho Gordo

Black-eyed pea salad with shredded carrots and cucumber in a white serving bowl

When we think of Black Eyed Peas we generally think of stews and pork products, so it was fun experimenting with this in a fresh vegetable and herb salad. Black-eyed peas, especially our new peas, can overcook quickly, so keep an eye on the pot when cooking them for a salad.

Any solid old bean would work in a salad like this. You could substitute another fresh herb, but finding fresh mint really brings this dish together.

  • juice of 1 lemon
  • 2 tablespoons Rancho Gordo pineapple vinegar or white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, chopped
  • Salt and freshly ground pepper to taste
  • 3 cups cooked Rancho Gordo Black Eyed Peas, drained and cooled
  • 1½ cups grated carrots (about 3 large carrots)
  • ½ an English cucumber, peeled and chopped
  • 2 spring onions, chopped
  • ¼ of a red onion, chopped
  • ¼ cup chopped fresh mint leaves
  • Feta Cheese (optional)

For 2 to 4 people

  1. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and garlic. Season with salt and pepper.
  2. In a large mixing bowl, combine the black eyed peas, carrots, cucumber, scallions, red onions, and mint.
  3. Pour the dressing over the Black Eyed Peas Salad. Mix well to combine. Taste and adjust the seasonings, adding more vinegar, salt, and/or pepper as needed. Finally, sprinkle with some feta if you like.

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