This is it. My absolute favorite black-eyed pea salad. I could eat it all day. I could slurp up the dressing with a straw. And I could dream about it. And I have. It has everything I love in every (big) bite. A bit of heat. Hints of Creole mustard and red wine vinegar. Crunchy fresh vegetables. There’s nothing boring about this black-eyed pea salad.
Even Better The Next Day
As with all great pea or bean salads, this one gets even better the next day. And the day after that. So make a double batch because you’ll want to have this salad on hand as long as you possibly can.
If you weren’t raised on black-eyed peas or love them as much as I do, you could substitute kidney beans instead and you’ll be just as happy as I was using black-eyed peas.
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Also try my broccoli cauliflower salad.
Black-Eyed Pea Salad
Equipment
Ingredients
For the salad
- 1 10 ounce black-eyed peas rinsed, drained
- ½ red bell pepper finely chopped
- ½ green bell pepper finely chopped
- ½ medium red onion chopped
- 1 clove garlic minced
- ¾ cup parsley chopped
- 1 medium jalapeno seeded, minced
For the dressing
- ¼ cup olive oil
- ¼ cup canola oil
- â…“ cup red wine vinegar
- 1 tablespoon Creole mustard
- 1 tablespoon spicy brown mustard
- ½ tablespoon Kosher salt
- ½ tablespoon ground black pepper
Instructions
For the salad
- Place all ingredients in a large bowl.
- Add the dressing ingredients. Toss to coat.
- Refrigerate for 1 hour before serving. Toss again before serving.
For the dressing
- Whisk together all ingredients until smooth.
Notes
Nutrition
Nutritional values are approximate.
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