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Looking for a light, refreshing, protein-rich salad that’s both nutritious and bursting with flavor? Black Eyed Peas (Lobia) Salad in a zesty Lemon Balsamic Dressing is just what you need. Vegan. Gluten-Free. Fiber Rich.
- 1 1/2 cups boiled black eyed peas (lobia)
- 1/2 cup sliced onions
- 1 cup diced bell peppers (red, yellow, and green)
- 1/2 cup diced cucumbers
- 1/2 cup diced zucchini
- 1/2 cup cherry tomatoes halved
- 1/2 cup sliced spring onions
- 1/2 cup chopped parsley
For the dressing
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 3 cloves garlic finely chopped
- 1/2 tsp salt or to taste
- 1/4 tsp crushed black pepper
- 1 tbsp olive oil
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To begin, prepare the dressing. In a bowl, mix together balsamic vinegar, lemon juice, garlic, salt, crushed black pepper, and olive oil. Keep aside.
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In a larger bowl, add boiled black eyed peas (lobia), sliced onions, diced capsicum, cucumbers and zucchini, halved cherry tomatoes, and sliced spring onions. Mix well.
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Add the dressing you prepared earlier. Toss until well coated.
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Add the chopped parsley and toss. Check the salt and add more if required.
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Refrigerate for at least an hour so that the peas and vegetables soak in the flavors. The Black Eyed Peas Salad with Lemon Balsamic Dressing is ready to enjoy.
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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Ratna Prabha.
This blog post is part of #BlogchatterFoodFest.