West African Black-Eyed Pea Salad (Ndambe Style)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 35 min · vegetarian, vegan, gluten-free, dairy-free
327 cal
15g protein
42g carbs
11g fat
per serving · estimated
Ingredients
- 1 can canned black-eyed peas
- 1 red onion
- 1 roma tomato
- 1 red bell pepper
- 1 bunch fresh parsley
- 1 lime
- 1/2 tsp ground cumin
- 1 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Rinse and drain the black-eyed peas, then warm them gently in a pan with the cumin 5 minutes to bloom the spice.
- Finely dice the onion, tomatoes, and bell pepper.
- Whisk lime juice, olive oil, and salt into a simple dressing.
- Toss the warm peas with the vegetables and dressing.
- Fold in chopped parsley and let sit 10 minutes for the flavors to meld.
- Serve at room temperature or chilled.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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