Dried Cod Bean Salad Recipe
Being a very good source of protein, cowpea is often included in diet menus as it also gives a feeling of satiety for a long time. It is also a very good alternative for those who prefer a vegan diet. You should try your summer salads with plenty of greens and black-eyed peas. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 15 Min
| Dry Cowpea | 1 Cup |
| Red Capia Pepper | 1 Qty |
| Curly Lettuce | 1/4 Bunch |
| Fresh Onion | 1/2 Bunch |
| Dill | 5 Sprig |
| Parsley | 5 Sprig |
| Pickled Cucumber | 6 Qty |
| Canned Corn | 1 1/3 Cup |
| Salt | 1/2 Tsp |
| Olive Oil | 2 Tbsp |
| Pomegranate Syrup | 1 Tbsp |
| Lemon Juice | 3 Tbsp |
Steps:
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Soak the black-eyed peas for 1-2 hours in carbonated and salty warm water and wash them. Boil for about 10-15 minutes until it is not too crushed, drain and put in ice water. Thus, the color will not darken and will appear brighter.
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Wash the greens in plenty of water and dry them with a paper towel. Set aside a few sprigs of dill and parsley to garnish. Chop the pickled gherkins and the capia pepper into small cubes of the same size. Finely chop the greens.
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Mix all the ingredients well in a deep bowl. For the sauce in a separate place, whisk the olive oil, lemon juice and pomegranate syrup and add the salt. Add the dressing at the time of serving and mix it so that your salad does not shrivel and become watery.
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Serve the salad cold on the serving plate by garnishing it with canned corn and the remaining finely chopped dill and parsley. Enjoy your meal!
20 Min
