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Recipe Category: Slow-Cooker
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Ingredients
Serves 8
Active Time 10 minutes
Pressure/Manual (High) Natural Release
- 2 cups water
- 1 cup dried black-eyed peas
- ½ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar, or a combination of apple cider vinegar and balsamic vinegar
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon ancho chile powder (optional)
- 1 cup diced yellow onions
- 2 Roma (plum) tomatoes, chopped
- ½ cup chopped fresh cilantro
- 1 tablespoon minced jalapeno
Method
- In the Instant Pot, combine the water and black-eyed peas
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set pot at HIGH pressure for 10 minutes
- At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
- Drain any excess water
- Allow the peas to cool slightly
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, cumin, lemon juice, salt, and ancho chile powder (if using)
- Add the black-eyed peas, onions, tomatoes, cilantro, and jalapeno to the bowl
- Stir gently to combine
- Taste and adjust the lemon juice, vinegar, and salt as needed
- Resist the urge to oversalt at this point, as the salad will get saltier as it sits
- Allow the salad to rest for 1 hour or so at room temperature before serving
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