Black-Eyed Pea Salad
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.
Ingredients
- 2 cans canned black-eyed peas, 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 stalks 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
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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.
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2
In a large bowl, combine 2 cans rinsed and drained canned black-eyed peas, 1 diced red bell pepper, 1 diced green bell pepper, 1/2 cup finely diced red onion, 1 seeded, minced jalapeño, 2 stalks diced celery stalks, and 1/4 cup chopped fresh flat-leaf parsley.
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3
Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning.
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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.