Black Eyed Pea Salad (Printer-Friendly Version)
Light, creamy black eyed peas combined with fresh vegetables and a zesty vinaigrette dressing.
# Ingredients Needed:
→ Legumes
01 -
1 can (15 oz) black-eyed peas, drained and rinsed
→ Vegetables
02 -
1 cup grape tomatoes, halved
03 -
½ cup red bell pepper, diced
04 -
½ cup green bell pepper, diced
05 -
¼ cup celery, diced
06 -
3 green onions, chopped
07 -
2 tablespoons shallot, finely chopped
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 clove garlic, minced
11 -
1 teaspoon Dijon mustard
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
In a large bowl, combine black-eyed peas, grape tomatoes, red bell pepper, green bell pepper, celery, green onions, and shallot.
02 -
In a small bowl, whisk together olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until emulsified.
03 -
Pour the vinaigrette over the vegetable and legume mixture. Gently toss to evenly coat all ingredients.
04 -
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Stir well before serving.
# Helpful Hints:
01 -
For best flavor, let the salad rest overnight. Variations include adding cucumbers, corn, or substituting with black beans or garbanzo beans.