Black-Eyed Peas Rainbow Salad

Black-Eyed Peas Rainbow Salad

Fast Facts

  • Black-eyed peas were used on slave ships to cheaply feed kidnapped Africans on the months-long journey to the Americas.

  • Enslaved African people used their expertise in farming and expertly cooking black eyed peas to survive.

  • Black eyed peas for New Years' luck? Africa again!

  • Lacinato Kale is popular among gardeners because of its colour and texture. Among the plants Thomas Jefferson recorded in his 1777 garden at Monticello.

What We Need

  • 1 cup dried black-eyed peas (iron + fiber + folic acid + heart healthy)

  • 1 cup Italian veggie sausage

  • 1 tbsp apple cider vinegar (reduce total cholesterol and triglyceride levels)

  • 2 cups chopped Lacinato Kale (antioxidants, vitamin C, vitamin K, and beta-carotene)

  • 1 cup chopped purple cabbage

  • 2 tbsp high quality - single origin oil (healing fat + protects against heart disease)

  • 1/4 cup chopped shallots (anti-microbial food +anti-inflammatory)

  • 3 tsp minced garlic (helps prevent flu, colds + heart healthy)

  • 1/2 tsp Calabash Hawaiian Black Lava Salt (electrolytes + minerals)

  • 1/2 cup shredded carrot (beta-carotene)

  • 1/4 tsp Calabash Spell on You Seasoning

  • Calabash Cayenne Pepper (provitamin A and vitamin C)

  • Juice of 1/2 lime or lemon (vitamin C)

This Is How We Do It

  1. Add black eyed peas to a large bowl with enough cold water to cover them by 4 inches. Refrigerate overnight then drain
  2. In a medium-size bowl, whisk together the Champagne vinegar and malt vinegar with olive oil, parsley, salt, and black pepper.
  3. Cover and chill up to 12 hours before tossing with cooked black eyed peas.
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