Black-Eyed Pea Salad
A vibrant and hearty black-eyed pea salad featuring fresh vegetables, perfect for summer barbecues and potlucks.
Ingredients
Salad Ingredients
- 1 can black-eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, finely chopped
- 1 medium bell pepper, diced (any color) Red, yellow, or green works beautifully.
- 1/4 cup fresh parsley, chopped Opt for fresh parsley for vibrant flavor.
Dressing Ingredients
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1 tablespoon vinegar (red wine or apple cider) Feel free to adjust according to taste.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large bowl, combine the drained black-eyed peas, halved cherry tomatoes, finely chopped red onion, diced bell pepper, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, vinegar, salt, and pepper until combined.
- Pour the dressing over the salad mixture and toss gently to ensure everything is coated evenly.
- For the best flavor, refrigerate for at least 30 minutes before serving.
Notes
This salad can be enjoyed on its own, as a side dish, or topped on tacos. Storage: Best enjoyed fresh but can be stored in the fridge for up to three days in an airtight container.