1. Roast the Pepper:
Place halved, seeded peppers skin-side up on a baking tray. Preheat the oven to grill (approx. 220–250 °C). Roast until the skin blisters and turns partially black. Place the hot peppers in a bowl and cover with plastic wrap or put in a freezer bag for 10 minutes to “sweat.” Peel off the burnt skin and dice the tender flesh.
2. Prep Ingredients:
Have cooked black-eyed peas (or canned, drained) ready. Chop celery and red onion.
3. Make Dressing:
In a small bowl whisk Dijon mustard, apple cider vinegar, hot sauce, maple syrup or agave, salt, dried oregano, and thyme. Slowly drizzle in olive oil while whisking until creamy.
4. Combine:
Place the bean mixture in a large bowl, add the roasted pepper cubes, and pour the dressing over. Mix everything well so that all ingredients are coated with the dressing.
5. Let Flavors Develop:
Refrigerate for a few hours or overnight for the flavors to meld. Stir in fresh parsley just before serving.
Nutritional Information (approx. per serving)
- Calories: 210 kcal
- Fat: 7 g
- Protein: 9 g
- Carbs: 28 g
- Fiber: 7 g
- Sugar: 4 g
