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Rainbow Power Greens Salad with Black Eyed Peas

  • Total Time: 20 minutes
  • Yield: 2-3 1x


Rainbow Power Greens Salad with Black Eyed Peas {Vegan, Gluten Free}


  • 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)
  • 23 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


  1. If you are going to cook black eyed peas from scratch, see notes.
  2. Rinse your chopped greens and and cabbage.
  3. In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
  4. 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.
  5. Remove from heat and place all the ingredients from the pan into a large bowl.
  6. Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
  7. Season with more salt/pepper if desired.
  8. Toss together and serve with oil/vinegar.


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