Description
Rainbow Power Greens Salad with Black Eyed Peas {Vegan, Gluten Free}
Ingredients
Scale
- 2 cups cooked black eyed peas ( or you can cook a whole bag and use part of it for salad. See below for instructions)
- 1 tbsp apple cider vinegar (if cooking peas from scratch)
- 2–3 cup chopped purple cabbage
- 5 cups chopped collard greens and/or mustard greens/kale
- 2 tbsp oil
- 1/2 of a shallot chopped
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 1 to 1 1/2 cup shredded carrot
- 1/2 cup cooked quinoa (optional)
- Black pepper
- Oil/vinegar
- Lemon juice
Instructions
- If you are going to cook black eyed peas from scratch, see notes.
- Rinse your chopped greens and and cabbage.
- In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
- Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
- Remove from heat and place all the ingredients from the pan into a large bowl.
- Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
- Season with more salt/pepper if desired.
- Toss together and serve with oil/vinegar.
Notes
If you want to cook peas from scratch. First place a 16oz bag of peas in a pot and cover with water and 1 tbsp apple cider vinegar.
Let it soak for 1 hr or more.
Rinse then refill pot with water, dash of salt, and simmer peas for 2 hrs on medium. If they are still not tender after 2 hrs, simmer for 20 minutes longer.
Rinse, drain, and keep in a airtight container until ready to eat.
- Prep Time: 10 min
- Cook Time: 10 min