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.
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
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
- ⅓ 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.
Nutrition
Nutritional values are approximate.