Black-Eyed Pea (Lobia) Salad

Sometimes a simple Black-Eyed Pea Salad is all one needs, when it’s too hot to cook and the body craves freshness. Black-eyed peas (actually a bean), commonly known as lobia, is something most of us have in our larders. Combined with crisp vegetables and a sharp, tangy dressing, they make a satisfying summer dish. This one is as delicious as it is colourful and healthy.

How to prepare the ingredients for the Black-Eyed Pea Salad

This dish is straightforward but like in most salads, the texture of the components must be right. Few dishes can be as bad as a wilted, soggy salad. So a little care taken while preparing the ingredients is worth the effort.

• Black-eyed peas cook quickly, so it’s important to cook them correctly. Nobody likes mushy lobia in a salad. Soak the peas for a couple of hours in water and then cook them in a pot in plenty of water till they are soft but still hold their shape. This should take about 30-45 minutes on the stovetop(depending on the soaking time and quality of the peas. Once cooked, drain, wash under cold water to stop them from cooking further. Drain completely.  
• The vegetables used in this Black-Eyed Pea Salad are yellow (or red) bell pepper, red cabbage, carrots and lettuce. You can of course choose vegetables as per your taste and availability. It’s important to handle them as little as possible and keep them crisp and fresh. Once washed and cut, they should not be kept for long before assembling the salad. If you have to prepare them a little in advance, ensure they’re kept in a covered container in the fridge. The carrots can be soaked in ice water and drained 15 minutes before making the salad. Soaking makes them extra crunchy.
• The dressing for this salad is also a fuss-free one, with sour-salty-garlicky notes. I love feta, so I used it generously for that creamy, tongue-smacking salty hit. Make sure to add it at the very end and use a very very light hand to mix it in. Be frugal with your strokes; you don’t want the feta to become pasty and lost. They should remain gnarly and chunky.
• Finally, toss the salad in the dressing just before serving. Otherwise, the veggies will release water and will end up soft and tired. 

And that’s all she wrote. I know it’s challenging to think of meals on these blistering hot days, I hope this recipe will add to your list of easy meal options this summer.