
By eatingwell.com
Spicy Black-Eyed Pea & Collard Green Salad
Instructions
Cook:45min
This black-eyed pea and collard green salad recipe can be served warm or at room temperature, either as a side dish or as a vegetarian main course along with rice or crusty bread. Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.
Updated at: Thu, 14 Aug 2025 03:28:22 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
8
Low
Nutrition per serving
Calories176.8 kcal (9%)
Total Fat10.1 g (14%)
Carbs17.3 g (7%)
Sugars1.4 g (2%)
Protein5.7 g (11%)
Sodium115.5 mg (6%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 tablespoonneutral oil
such as grapeseed or canola

1shallot
small, chopped

1clove garlic
thinly sliced

½ cupyellow bell pepper
finely chopped, or red

1 cupcollard greens
thinly sliced, coarsely chopped

½ teaspoonharissa paste

¼ teaspoonperi-peri sauce

2 cupsblack-eyed peas
cooked, or 1 15-ounce can no-salt-added black-eyed peas, rinsed

½ teaspoonturbinado sugar

¼ teaspoonsea salt

⅛ teaspoonground pepper

¼ cupflat-leaf parsley
roughly chopped stemmed

3 tablespoonsextra-virgin olive oil

1 tablespoonlemon juice

1 tablespoonpreserved lemon
finely chopped

1tomato
medium, chopped
Instructions
View on eatingwell.com
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Notes
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