We’ve got a delicious new way to get in those powerhouse greens and bonus, it tastes ah-mazing! Full of flavor and filled with healthy, wholesome ingredients, this simple Collard Greens and Black-Eyed Pea Salad will be sending your taste buds to flavor town. Vibrant, nourishing collard greens, hearty black-eyed peas, and sweet fire roasted tomatoes, all tossed in a tasty dressing, are packed with antioxidant spices and herbs! Perfect for lunches and dinners alike, don’t let 12 minutes stand between you and this fantastic salad, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our yummy Collard Greens and Black-Eyed Pea Salad. In just 12 minutes you can prepare this delicious salad that is sure to put a smile on your face. Perfectly tangy with just the right amount of spices and herbs sends this easy to make salad into utterly deliciousness.
The collard greens in this dish are raw; but don’t let that stop you from trying this tasty dish. The vinegar not only gives a delicious tang, it also helps marinate and remove some of the rawness bringing forward all the wonderful benefits of raw collards.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.
Collards
Eat your greens!!! Greens are so good for you! Collard greens are an excellent source of Vitamin K, Vitamin A, manganese, Vitamin C, calcium and also an excellent source of fiber. The vinegar dressing in this dish will slightly break down the raw aspect of the collard greens. Be sure to select young healthy collard green leaves for this dish. Overly large, more mature leaves will work, but may need to marinade longer.
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Whole Food Plant Based Win!
This healthy version of a classic Collard Greens and Black-Eye Pea Salad is a family favorite as we are collard fanatics. We simply LOVE LOVE LOVE them! We hope you give this salad a try and become collard green lovers too! And guess what? My picky eater husband loved this salad too! *Woo Hoo*
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
If you try it, we would love to know if you enjoy it as much as we do! Leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Bowl
- Whisk
Collard Greens and Black-Eyed Pea Salad
- Prep Time: 12 Minutes
- Total Time: 12 minutes
- Yield: 4 Servings 1x
- Category: Salads
- Cuisine: Cajun
Description
We’ve got a delicious new way to get in those powerhouse greens and bonus, it tastes ah-mazing! Full of flavor and filled with healthy, wholesome ingredients, this simple Collard Greens and Black-Eyed Pea Salad will be sending your taste buds to flavor town. Vibrant, nourishing collard greens, hearty black-eyed peas, and sweet fire roasted tomatoes, all tossed in a tasty dressing, are packed with antioxidant spices and herbs! Perfect for lunches and dinners alike, don’t let 12 minutes stand between you and this fantastic salad, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
- 6 cups lightly packed collard green leaves, chopped
- 1 – 15.5 oz. can black-eyed peas, drained and rinsed
- 1 cup fire roasted petite diced tomatoes, drained
Dressing Ingredients:
- 4 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon white wine vinegar
- 1 teaspoon tahini
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon dried dill weed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- ½ teaspoon red pepper flake
- ½ teaspoon maple syrup
- 2 teaspoons miso
- ½ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
Instructions
- Add all the dressing ingredients into a bowl, whisk well to combine, then set aside.
- Remove the thick, tough center vein of the collard green leaves, then chop the leaves into random sized small pieces and strips. You want to create some randomness in sizes and shapes. This improves the structure of the salad, so all the pieces are not uniform and stick together. Then add the chopped collard greens, black-eyed peas and fire roasted tomatoes to a bowl, mix well to evenly distribute, then drizzle half of the dressing over mixture. Mix well. Then drizzle additional dressing over the mixture as needed to dress the salad. You may or may not have some dressing left over.
- Best served at room temperature.Can be served cold from the refrigerator. If refrigerated, remove the salad from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up. Add any remaining dressing (if needed) and gently toss.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
This would be perfect for New Year’s Day for the Southern custom of black eyed peas and greens for luck and prosperity, but I can’t wait that long, so will make them soon. I’m a little dubious about raw collards, but I have had raw collard wraps and I do use kale raw in a massaged kale salad, so I can see where this could work. But—-isn’t there another green in this? Like watercress or pea shoots? I think I see greens that don’t look like collards. Please tell me that my eyes aren’t playing tricks on me! A question—what… Read more »
Hi there Ellen 🙂 Yes, totally! It would be perfect for New Year’s Day! Couldn’t agree more, we can’t wait for only one day of the year, it’s definitely a delicious dish throughout the year – YUM! We were the same about being caution with the raw collard greens as they can have a bitter note, but in this tasty marinade the collard greens break down beautifully and are so delicious. Also, your eyes aren’t deceiving you, there are micro greens on top. We can’t resist, we just love adding them wherever we can 😀 We used canned black-eyed peas… Read more »
I made this as a side dish for my family’s New Year’s Day dinner. It was a hit. I was so glad there was leftovers for lunch for me the next day.
Hi there Lori 🙂
Awesome! We are super thrilled to hear this dish was a hit! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
This was a good side dish, but we found it a bit too dainty to serve as a main. It was also surprisingly spicy, I would probably cut down the red paper flakes by half if I was serving it to someone else. I also found the collards were tough despite being left to marinate, so I might suggest massaging or blanching the collards to help soften them faster. If I made it again, I think I would try adding a little sweet crunchiness by adding carrots or jicama and maybe some sunflower or pumpkin seeds.
Hi there Kris,
We are sorry that this recipe did not work out for you.
-Ameera and Robin