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Do you follow the tradition of having black-eyed peas for good luck and prosperity? I have the perfect way for. you to kick start the new year on a healthy note: my Turkish-inspired Black-Eyed Peas & Kale Salad! I still remember the first time I tasted Kuru Börülce Salatası, a traditional Turkish black-eyed bean salad. It was during a brief layover at Istanbul Airport a couple of years ago, and I fell in love at the first bite. I was captivated by its vibrant colors and refreshing flavors.
The combination of tender beans, crisp vegetables, and tangy dressing was simply irresistible. Inspired by that delicious salad, I created my own version, incorporating hearty kale and a touch of spice with jalapeños. It’s great for lunch or light dinner any time of the year but its more than perfect for New Year’s day!!
Vegan-Friendly: A plant-based delight, perfect for any dietary preference.
Flavorful: A burst of Mediterranean flavors with every bite with a little kick of heat from the jalapeños. The dressing is made with the simplest of ingredients – olive oil, lemon juice, salt and pepper.
Customizable: Add your favorite veggies and proteins to make it your own – crumbled feta cheese, shredded carrots, sliced radishes, quinoa, brown rice, etc.
Quick and Easy: This salad comes together in minutes. Simply dump all the ingredients in a container with lid, shake well and its ready to dig in!
Simple add all the ingredients below to a container with lid.
Chopped curly kale
Cooked black-eyed beans
Diced tomato
Sliced green onion
Chopped red onion
Diced cucumber
Minced dill
Sliced jalapeño
Salt and freshly cracked black pepper
Juice of ½ lemon
Extra virgin olive oil
Shake well to toss everything together. Watch this short video I put together:
Dig in🍴🥗
Prep Ahead: Cook the black-eyed beans in advance or use canned (drained and rinsed) or frozen ones (thawed) to save time.
Storage: The salads holds itself very well for about 48 – 72 hours and develops flavors as it sits in the refrigerator. So make a bigger batch and store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Benefits: This salad is packed with essential nutrients, including fiber, protein, and vitamins. Black-eyed peas are a good source of iron and potassium, while kale is rich in vitamins A, C, and K.
