Caribbean Recipes

Black Eyed Pea Salad

Posted From:

Black Eyed Pea Salad



Black Eyed Pea Salad —  A Bold  Southern-style salad  that produces various and wonderful texture , with creamy avocado . Can be made ahead of time , no wilting involved and is perfect for tailgates , picnics , barbecues and potlucks. 


They say that black-eyed peas brings good luck. And guess what, they bring good luck when eaten especially on New Year’s Day. But since I’m way too behind for that New Year’s Day get-lucky theme, I’m still pushing through for this simple and flavorful Black-Eyed Pea Salad which can be enjoyed all-year round. This pretty pea salad is calling out my name, you know!

Black eyed pea has a flavor that simply outshines all other legumes there is. Thus,  no wonder it’s hailed from all around the world and can be enjoyed in so many great ways. 

But to satisfy my craving for something refreshing due to the weather outside — the heat is killing me —  I’ll go for this healthy-packed Black Eyed Pea Salad with a zesty kick of orange, lemon and lime. So instead of having ice cream to cool down, I’ll have that perhaps some other time soon.

And you already know me when my taste buds crave for something, I’d usually hit up my  kitchen and bake/cook like crazy.

Do not disturb me when I’m on cooking mode!

For this recipe, I used leftover previously boiled black-eyed peas (boil the beans ahead of time and freeze for when the need arises) .  

You don’t need to sweat out preparing for this Black Eyed Pea Salad. That one I can assure you!! You just need to chop all the veggies in the recipe, mix the tasty dressing and pour it over to the bowl of healthy and colorful chopped goodies. Look how pretty those colors are! Aren’t they such a beauty? 

 Let it soak then for at least 2 hours in the fridge and served cold. Oh my, can you imagine now that taste of crunchy veggies and fruits soaked in a zesty and flavorful dressing? Your guests would surely want more of this refreshing healthy salad on their plate. I can’t wait to dig in, either. Enjoy !!



Black Eyed Pea Salad

A Southern-style easy, flavorful and refreshing bean salad that produces various and wonderful texture. Perfect summer dish to enjoy at home or a side dish on barbecue and potluck.


  • 1 medium Orange
  • 1 Lemon
  • 1 Lime
  • 1 teaspoon minced garlic
  • ¼ cup small diced onion
  • ½ -1 teaspoon cumin
  • ¼ cup olive oil
  • 1 Tablespoon honey
  • 2-3 Tablespoons fresh herbs ((cilantro or parsley))
  • Salt and pepper to taste

Veggies and Fruits

  • 3-4 cups cooked black-eyed peas
  • 1 canned corn
  • ½ cup chopped red onion
  • 1-2 cup cherry tomatoes sliced
  • 1-2 cup cucumber diced
  • ½ bell pepper diced
  • 1 avocado peeled and chopped
  1. Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.

  2. Drain and rinse beans from can and place in a large bowl. Repeat this process for the corn. Add diced cucumber , bell pepper , cherry tomatoes .

    Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.

  3. Pour over the dressing/marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
  4. Give it a stir before serving.

    Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.

    Cover and let sit overnight or about 1-2 hours 

    Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 30- 50 mins , depending on how tender you like them.

You can boil beans and freeze for when the need arises. In the recipe I used canned black eyed pea,, you can use black eyed peas if available.


Nutrition Facts
Black Eyed Pea Salad
Amount Per Serving (150 g)
Calories 431
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 2g
Sodium 15mg
Potassium 937mg
Total Carbohydrates 56g
Dietary Fiber 17g
Sugars 14g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


The post Black Eyed Pea Salad appeared first on Immaculate Bites.


Haitian Influenced Epis Chicken.

Posted From:

After making a fresh batch of Epis (zepis) I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you’ve ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you’ll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I’m not sure if there’s an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.


Taste the Islands New York Launch 2017

Posted From:

Like this Post?:The Taste the Islands team traveled to New York to meet and greet..

The post Taste the Islands New York Launch 2017 appeared first on Taste the Islands.


The Taste the Islands Experience 2017 (Photo Gallery)

Posted From:

Like this Post?:The first annual TTIX was presented at the Miramar Cultural Center in Broward..

The post The Taste the Islands Experience 2017 (Photo Gallery) appeared first on Taste the Islands.


5 Tips To Cooking Perfect Curry Shrimp.

Posted From:

I had a recent request via Instagram asking for tips on cooking curry shrimp. According to the person who contacted me, they encounter over-cooked and bland shrimp every time they give it a go in the kitchen. It got to the point where they’ve now given up on ever cooking curry shrimp again. I can assure you that if you also encounter this problem, you’re not alone. Experience also tells me that even many of the West Indian restaurants also get it wrong the majority of time.


Delicious Roasted Brussels Sprouts with Sundried Tomato and Chestnuts

Posted From:

Brussels Sprouts, a member of the Gemmifera Group of cabbages, are usually not welcome on the dinner table unless they are cooked a specific way. Roasted, boiled, sautéed, fried etc… are just a few way to enjoy them. Whichever way you choose to cook them, they are quick dinner ideas. If you are able to […]

The post Delicious Roasted Brussels Sprouts with Sundried Tomato and Chestnuts appeared first on Caribbean Green Living.

Page 2 of 7912345...102030...Last »