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Black-Eyed Pea Salad with Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)

5 minutes

2 Servings

Print Recipe

Black-eyed peas are an underrated legume.

While chickpeas and black beans tend to get all of the attention, these tasty beans also contain plenty of fiber, protein, vitamin A, and folate.

And making this simple salad is one of the easiest ways to enjoy them.

To take it up another notch, make your own fresh pesto.

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)

5 minutes

2 Servings

Ingredients

3/4 cup canned black-eyed peas

1/4 cup jarred marinated artichoke hearts in oil (about 2 hearts), coarsely chopped

1/2 cup grape tomatoes, halved

2 tablespoons black olives, sliced

1 tablespoon prepared pesto

1 teaspoon pine nuts

 

Directions

Black-Eyed Pea Salad with Pesto
  1. Toss the black-eyed peas, artichoke hearts, tomatoes, and olives with the pesto in a bowl.
  2. Garnish with the pine nuts.

WHY WE LOVE THIS RECIPE

Healthy black-eyed peas are paired with antioxidant-rich artichokes and plenty of healthy fats from pine nuts, olives, and olive oil. And anything dressed in pesto is bound to be delicious, right?

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