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Black-eyed Pea-brain Salsa
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Description
Whether you’re having pregnancy brain, memory problems, or are just plain ol’ hungry, try this salad. It’s full of protein, it’s tangy and crunchy and good for your brain (and baby’s brain too: if applicable)!
Ingredients
- 15 ounces, weight Can Black-eyed Peas, Drained And Rinsed
- ¼ cups Diced Green Pepper
- ¼ cups Diced Onion
- 1 whole Medium Tomato Seeded And Diced
- 1 whole Lemon, Juiced
- 3 Tablespoons Olive Oil
- 1 dash Salt And Pepper, to taste
- 1 teaspoon Cayenne
- 2 teaspoons Sugar
- 1 teaspoon Garlic Powder
- 2 Tablespoons Fresh Cilantro Leaves, Torn
Preparation
In a small pot, cook peas over medium heat for 2-3 minutes until tender. Transfer to a colander and run cool water over beans.
In a medium sized serving bowl, combine beans with remaining ingredients and mix. Put into the refrigerator and serve chilled. Eat with a spoon or tortilla chips!
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