With sweltering weather hitting much of the Western hemisphere, more salads are served up on kitchen and patio tables. Spice it up is my motto, and so I was inspired to make an earthy Indian-style black-eyed pea salad with a hot, tart and tangy seasoning that required very little prep and cooking time. While the peas are boiling, chop up the ingredients needed and measure out the spices. It all comes together in no time at all once the black-eyes have cooled a bit.
I served the salad up in some radicchio leaves along with some lightly toasted crusty bread topped with some goat cheese and fresh dill and then quickly broiled for a few minutes. An Indian flatbread would be a nice addition to the meal, or a simple rice dish such as cracked black pepper rice.
This is my contribution to No Croutons Required, hosted this month by me. The theme is legume salads. I am also sharing with Jac's Bookmarked Recipes.
|Black-Eyed Pea Salad with Indian Spices|
|Recipe by Lisa Turner|
Adapted from 1,000 Indian Recipes
Published on July 17, 2013
Simple summer salad of earthy and nutty flavored black-eyed peas tossed with a hot, tart and tangy blend of Indian spices
More black-eyed pea dishes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Indian Black-Eyed Peas
Black-Eyed Peas with Potatoes and Tamarind
Curried Black-Eyed Peas
On the top of the reading stack: Affliction by Russell Banks
Audio Accompaniment: the ceiling fan