Easy Black-Eyed Peas Salad - Lobia Salad - Cowpea Salad Recipe

A black bowl filled with black-eyed peas salad including tomatoes, cucumbers, and onions, placed on a woven mat.

Easy Black-Eyed Peas Salad - Lobia Salad - Cowpea Salad Recipe

4.80 from 5 votes

This black-eyed peas salad is a hearty and nutritious dish with black-eyed peas, boiled potatoes, cucumbers, tomatoes, and a tangy lemon dressing. It is vegan and gluten-free and perfect for a filling meal or refreshing side dish.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

Ingredients

1 cup dried black eyed peas 3 cups canned peas
2 cups water for cooking peas
1 cup cucumber chopped
½ cup tomatoes chopped
¼ cup onion finely chopped
2 tablespoon cilantro leaves chopped
¼ cup sunflower seeds optional
2 tablespoon Olive oil
1 teaspoon lemon juice
¼ teaspoon ground cumin optional
½ teaspoon Pepper powder
Salt to taste
1 cup boiled potato cubes optional

Instructions

Cook the black-eyed peas and keep them aside. You can use canned black-eyed peas as well to make this salad. If using canned peas, drain, wash, and keep them aside.
Finely chop onion, tomatoes, cucumber, and cilantro leaves and keep them aside.
Cook the potatoes and keep them aside. (If using)
Take a mixing bowl. Add olive oil, lemon juice, salt, and pepper powder to the bowl and mix it well.
To this salad dressing mixture, add chopped onions, tomatoes, cucumber, and potato cubes. Mix it well so that the salad dressing is coated well with the veggies.
Now add boiled black-eyed peas, chopped cilantro leaves, and sunflower seeds.
Mix everything well and serve the black-eyed peas salad immediately.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition