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.
Servings 6 servings
Calories 111kcal
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
- 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.
Notes
Leave out the jalapeno if you don't want a slight bit of spiciness.
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