Black Eyed Pea Salad (Printer-Friendly)
Creamy black eyed peas combined with fresh vegetables and a zesty homemade vinaigrette dressing.
# What You’ll Need:
→ Legumes
01 -
1 can (15 oz) black-eyed peas, drained and rinsed
→ Vegetables
02 -
1 cup grape tomatoes, halved
03 -
½ cup diced red bell pepper
04 -
½ cup diced green bell pepper
05 -
½ cup chopped celery
06 -
4 green onions, sliced
07 -
2 tablespoons minced shallot
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons apple cider vinegar
10 -
2 cloves garlic, minced
11 -
1 teaspoon Dijon mustard
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon freshly ground black pepper
# Steps to Make This:
01 -
Combine black-eyed peas, grape tomatoes, red and green bell peppers, celery, green onions, and shallot in a large mixing bowl.
02 -
In a separate small bowl, whisk together olive oil, apple cider vinegar, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
03 -
Pour the dressing over the salad ingredients and gently toss to coat evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to enhance flavors.
04 -
Stir the salad well before serving chilled as a side dish or light meal.
# Additional Notes:
01 -
For best flavor, allow the salad to rest overnight. Alternative vinegars such as balsamic or red wine vinegar can replace apple cider vinegar if desired.
02 -
Use fresh garlic rather than jarred to maximize flavor.