BLACK EYED PEA SALAD

Serve as a  side salad  or fill it  in small baked phyllo dough cups. The cooked black eyed peas adds protein to the salad.

INGREDIENTS

1. 1 cup each of finely chopped tomatoes and onions
2. 1/2 cup finely chopped capsicum
3. 4 green chilies , seeds removed and chopped
4. 4 tsp lemon juice
5. handful of coriander leaves , chopped
6. 1/2 tsp cumin powder
7. salt to taste
8. 1 cup soaked black eyed beans cooked with 1/2 cup of water and 1/2 tsp salt in the pressure cooker for 1 whistle

METHOD

Cooking the beans

• Soak the beans in water overnight.
• Rinse the beans and put it in the pressure cooker with 1/2 cup water and 1/2 tsp salt . Pressure cook for 1 whistle.
  

Making the salad

•  Chop the vegetables. I used a Vidalia chopper to do this.
  

• Put all the ingredients 1-7 in a bowl . Mix well. 
  
  
  
  

• Allow the cooked peas to cool down . Then add 1 cup of the cooked peas. (1 cup soaked peas will appr. 2 cups boiled peas. I sauté the remaining peas to have it with rice.)
• Let the whole salad sit in the fridge for a minimum of 4 hours . It tastes best after 2 days . This way the heat of the onions would have vanished.
  
  
  
  
  
  
  
  

NOTES

•  I tried it with ritz crackers(it's a staple in my shelf) , but it did't taste as well as it did with the baked phyllo dough cups.