Inspired by a cold-bar offering at my local co-op, this zesty salad is a reliable snack, side, or picnic offering. Most black-eyed pea salads use bell peppers, but I much prefer the flavor and crunch of carrots in the mix. —pistolwink
small to medium carrots, diced
small to medium red onion, diced
can black-eyed peas (15 oz.), drained and rinsed
good handful parsley leaves (I use flat), chopped
good handfuls spinach, chopped roughly (slightly bigger pieces are fine here)
quality extra-virgin olive oil
Juice and zest of 1 lime
freshly ground pepper
In This Recipe
Add all salad ingredients to a large bowl.
Whisk together dressing ingredients, then use a spatula to get it all into the salad. With the spatula, gently stir to distribute the dressing throughout—do this for at least a minute or two so that the spinach gets slightly wilted.