RecipesVeganBlack-eyed Peas and Chutney Salad

Black-eyed Peas and Chutney Salad




2 lbs. Monsoon Kitchens® (MK) Tamarind Chutney

8 lbs. cooked black-eyed peas (canned beans drained, washed or dry beans boiled and drained)

1 lb. diced red onions (1/4 inch dice)

½ -1 cup lime Juice

½ cup salad oil

2 cups cilantro (chopped)

salt (more to taste)


  1. Combine black-eyed peas, onions and cilantro in a large bowl. Toss to mix well.
  2. Whisk together Monsoon Kitchens® Tamarind Chutney, salad oil and lime juice to make the dressing.
  3. Pour over the bean and onion mixture and toss to mix.
  4. Serve cold.

Monsoon Kitchen Products Used in this Recipe