Black-eyed pea salad is very colorful and delicious. Ginger dressing gives a nice tangy flavor. This is great for quick and light lunch.

Recipe serves 4.

Black Eyed Peas SaladIngredients:

  • 1 15 oz can of black-eyed peas (lobhia)
  • 1 medium russet boiled potatoes, peeled and chopped into small cubes
  • 1/4 cup chopped green bell pepper
  • 2 medium seeded and finely chopped tomatoes
  • 1 green chili seeded and chopped (hari mirch)
  • About 1 teaspoon thinly sliced fresh ginger (adrack)
  • 2 tablespoon finely chopped mint (podina)
  • 2 tablespoon finely chopped cilantro (hara dhania)
  • 1 tablespoon oil

Salad Dressing:

  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger juice
  • 3/4 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon roasted ground cumin seed


  1. Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
  2. Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
  3. Turn off the heat and let it cool to room temperature.
  4. Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
  5. Mix all the salad dressing ingredients together.
  6. Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.