Ingredients
- 200 g boiled black-eyed peas
- 6 lettuce leaves
- 1 bunch of arugula
- 1/2 apple, thinly sliced
- 1/2 Florina pepper, sliced into rings
- 60 g crumbled feta cheese
- Salt
- Olive oil
Instructions
- Rinse the black-eyed peas thoroughly. Place them in a pot with salted water and boil until tender, about 45-50 minutes. Once cooked, drain them in a colander and let them cool.
- In a salad bowl, chop the lettuce and arugula into bite-sized pieces.
- Add the boiled black-eyed peas on top, followed by the thin apple slices, pepper rings, and crumbled feta.
- Sprinkle with salt to taste and drizzle with olive oil. Toss gently to combine.
Serving Suggestion
This refreshing black-eyed pea salad is perfect for a light lunch or a vibrant side dish. The creaminess of feta, the sweetness of apple, and the peppery arugula create a harmonious balance of flavors. Enjoy it fresh, and let each bite remind you of the simple pleasures of healthy and delicious eating!
Learn More About the Power of Legumes!
Curious about the history, benefits, and global significance of legumes? Click here to read our detailed description on DeliciousPath and discover why these humble ingredients are a cornerstone of healthy and flavorful cooking. Don’t miss out!
