Black Eyed Pea and Carrot Salad with Spring Mint
This recipe is from Rancho Gordo, a wonderful heirloom bean grower in Napa Valley. We made it during our Summer BBQ Cooking Class. You can watch the recording here. If you think beans are boring, Rancho Gordo’s amazing varieties will change your mind. This fresh, minty salad is a perfect example.
Serves 2 to 4
Dressing:
- Juice of 1 lemon
- 2 tablespoons white wine vinegar (or pineapple vinegar)
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- Salt and freshly ground pepper to taste
Salad:
- 3 cups cooked black eyed peas, drained and cooled
- 1 1/2 cups shredded carrots (about 3 large carrots)
- 1/2 of an English cucumber, peeled and chopped
- 2 green onions, chopped
- 1/4 of a red onion, minced
- 1/4 cup chopped fresh mint leaves
- Vegan feta cheese, for topping (optional; I like Violife block feta or Follow Your Heart crumbles)
In a small bowl, whisk together the lemon juice, vinegar, olive oil, and garlic. Season to taste with salt and pepper.
In a large mixing bowl, combine the black eyed peas, carrots, cucumbers, green onions, red onion, and mint.
Pour the dressing over the salad. Mix well to combine. Taste and adjust the seasonings, adding more vinegar, salt, and/or pepper as needed. Finish with a sprinkle of vegan feta, if you like.
