It’s time to move eating outdoors! Here is an old favorite of hours. It’s got fresh veggies, protein, and a little zing. I think I found the original in a recipe magazine published by Taste of Home.
For more picnic recipes, visit the Meatless Friday Summer Picnic Linkup.
At no time has any table I’ve set looked anything like this.
Spicy Black-Eyed Pea Salad with Tomatoes, Cucumbers & Cilantro
2 15-oz. cans black-eyed peas, drained
1 large cucumber, peeled, seeded, and chopped
1 small red onion, chopped
4 medium tomatoes, seeded and chopped
1 jalapeño pepper, minced
1/2 cup fresh cilantro, chopped
2 cloves of garlic, minced
1/2 cup olive oil
1/4 cup lemon juice, freshly squeezed
salt and pepper, to taste
Combine all ingredients in large serving bowl. Refrigerate for at least 30 minutes before serving.
Oh, I’m glad you shared this recipe! My husband has recently turned vegan, due to health reasons, and it’s so hard for me to think of interesting and fun meals for him. We will try this!
Great! That would make cooking a challenge. I made it last night and forgot the jalapeño – oops! But it was still good.
Oh yeah. I’m trying this. Soon as my baby cilantro gets big!
I should really grown my own cilantro. I love it! We get some from the farm we have a share in though.