Black-Eyed Peas & Beetroot Salad with Citrus Dressing
A colorful bowl of plant protein, fiber & antioxidants 🥗
This is simple, nourishing & delicious.
Ingredients:
• 1 cup black-eyed peas (soaked & cooked)
• 1 medium beetroot
• Lettuce leaves, finely chopped
• 2 tbsp pomegranate seeds
• 1–2 tbsp olive oil
• Juice of ½ orange
• Salt to taste
• Black pepper to taste
• Jamaican seasoning (or any all-purpose seasoning)
Method:
1. In a pressure cooker, cook the black-eyed peas until soft.
2. Place the beetroot in a separate container inside the pressure cooker and cook for 2 whistles.
3. Remove the beetroot, peel, chop, and keep aside.
4. Strain the cooked black-eyed peas and transfer them to a large bowl.
5. Add the chopped beetroot, chopped lettuce, and pomegranate seeds.
6. In a small jar or bowl, combine olive oil, orange juice, salt, pepper, and Jamaican seasoning. Shake or whisk well.
7. Pour the dressing over the salad and toss until well combined.
8. Serve fresh and enjoy!
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