Ingredients: Gather black-eyed peas (cooked or canned), carrots (grated), fresh mint leaves (chopped), lemon juice, extra virgin olive oil, salt, and pepper.
Prepare Ingredients: Cook black-eyed peas if using dried, or drain and rinse canned black-eyed peas. Wash and peel carrots, then grate them using a grater. Wash and chop fresh mint leaves.
Combine: In a large mixing bowl, combine the cooked black-eyed peas and grated carrots.
Make Dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to taste to create the dressing.
Add Mint: Add the chopped fresh mint leaves to the black-eyed pea and carrot mixture in the large bowl.
Dress Salad: Drizzle the prepared dressing over the salad ingredients in the bowl.
Toss and Serve: Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately as a refreshing side dish or light meal.
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