Black-Eyed Pea (Lobiya) Salad
A fresh salad of creamy black-eyed peas and crunchy vegetables.
Ingredients
- 150 g black-eyed peas, soaked for 2 hours and cooked
- 1 medium-sized yellow bell pepper cut into strips
- 1 carrot, cut into matchsticks and soaked in ice water
- ½ a small red cabbage, shredded
- A few leaves of Romaine lettuce, torn into large chunks
- 50 g feta cheese
- 2 tbsp fresh coriander, chopped
For the dressing
- 2 tbsp extra virgin olive oil
- 50 g Greek or thick yoghurt
- 1 clove of garlic, grated
- 2 tbsps lemon juice
- Salt
- Freshly ground black pepper
Instructions
- Make the dressing by whisking all the ingredients together in a bowl. Chill it while you prepare the vegetables.
- Put the black-eyed peas and all the vegetables in a large bowl and pour the dressing over. Toss the salad with a light hand. Sprinkle the coriander and crumble the feta over and mix lightly once and serve.