Dishing with DePaul

Black-eyed pea salad

Serves 4 to 6

This colorful salad is light and healthy, but very filling. Imagine you’re in the tropics when you whip up this Caribbean-inspired salad.

1 can black-eyed peas, drained and rinsed
1 small shallot, minced, or about 2 tsp. red onion, minced
¼ c. lime juice (fresh is best)
½ c. canola oil or olive oil
5 cherry or grape tomatoes, halved
½ yellow bell pepper, cut into ½-inch sized pieces
½ green pepper, cut into ½-inch sized pieces
1 tsp. fresh jalapeno, minced (wear gloves)
½ c. fresh basil, chopped
salt and pepper, to taste

Prepare ingredients as indicated above and toss together in medium-sized mixing bowl. Serve chilled as a salad or use as a side dish for a meal.