Black-Eyed Pea Salad

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 mustard and vinegar. Crunchy fresh vegetables. There’s nothing boring about this black-eyed pea salad.

black-eyed-pea-salad

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.

Also try my broccoli cauliflower salad.

Black-Eyed Pea Salad

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. 
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 111kcal
Author Mike

Ingredients

For the salad

  • 1 10 ounce black-eyed peas rinsed, drained
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1/2 medium red onion chopped
  • 1 clove garlic minced
  • 3/4 cup parsley chopped
  • 1 medium jalapeno seeded, minced

For the dressing

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.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 732mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1033IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.