Wholesome Black-Eyed Pea Salad

Ingredients

• 1.5 cup black-eyed peas (about 250g - soaked in water) - لوبيا
• 1 large carrot (grated) - جزرة
• 1/2 large yellow pepper (cut into small cubes) - فلفل أصفر
• 1/2 large red pepper (cut into small cubes) - فلفل أحمر
• 1 stem spring onion (finely chopped) - بصلة خضراء
• 3 tablespoon sun-dried tomatoes (thinly sliced + 1 tbsp of its oil) - طماطم مجففة
• 1/2 bunch parsley (finely chopped) - بقدونس
• DRESSING:
• 2 tablespoon extra virgin olive oil - زيت الزيتون بكر
• 2 tablespoon vinegar - خل
• 2 large lime - ليمون بلدي
• sea salt (to taste) - ملح البحر
• black pepper (to taste) - فلفل أسود

Step by step

1. Drain soaked black-eyed peas and rinse with fresh water. In a pot, cover them with water and leave them to cook on medium/high heat for 20-30 minutes or until soft from inside yet still firm.
2. In the mean time, prepare and chop all your other ingredients.
3. When the black-eyed peas are cooked, drain water and rinse with fresh water again. Stir in the dressing ingredients and sundried tomato oil and leave to cool.
4. As the black-eyed peas reach room temperature, add all the chopped veggies and sundried tomatoes. Toss together, adjust seasoning and store in a sealed box in the fridge. This salad tastes even better the following day! It can stay up to 3 days in the fridge.