Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 2 cans black-eyed peas (15 oz), rinsed and drained; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 cup red onion, finely diced; 1 jalapeño, seeded, minced; 2 celery stalks, diced; 1/4 cup fresh flat-leaf parsley, chopped; 3 tbsp apple cider vinegar; 3 tbsp extra-virgin olive oil; 1 tsp granulated sugar; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground

A vibrant, no-cook Southern salad of canned black-eyed peas tossed with crisp bell pepper, red onion, jalapeño, and a tangy apple cider vinegar dressing - great as a side or over greens.

15 minEasyServes 6220 cal/serving

Southern AmericanSaladNo-CookVeganHigh FiberLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 cans black-eyed peas (15 oz), rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup red onion, finely diced
1 jalapeño, seeded, minced
2 celery stalks, diced
1/4 cup fresh flat-leaf parsley, chopped
3 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp granulated sugar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a small bowl, whisk together 3 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 1 tsp granulated sugar, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until the sugar and salt dissolve.
2

In a large bowl, combine 2 cans rinsed and drained black-eyed peas (15 oz), 1 diced red bell pepper, 1 diced green bell pepper, 1/2 cup finely diced red onion, 1 seeded, minced jalapeño, 2 diced celery stalks, and 1/4 cup chopped fresh flat-leaf parsley.
3

Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning.
4

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad keeps well for up to 3 days in the refrigerator.

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Questions

How long does Black-Eyed Pea Salad take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Is Black-Eyed Pea Salad spicy?

Moderately. The heat in Black-Eyed Pea Salad comes from 1 jalapeño, seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Black-Eyed Pea Salad keto-friendly?

A serving of Black-Eyed Pea Salad carries 15 g of carbohydrate, 5 g of it fiber. Against a strict 20 g keto day that is 75 percent of the budget; against a moderate 100 g low-carb day it is 15 percent.

How many calories are in Black-Eyed Pea Salad?

One serving (the recipe makes 6) is about 220 calories, with 4 g protein, 15 g carbohydrate and 8 g fat, plus 5 g fiber and 114 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Black-Eyed Pea Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made, so keep the dressing apart and toss Black-Eyed Pea Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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