Black Eyed Pea Salad Recipe
Black Eyed Pea Salad combines classic black-eyed peas with a mix of colorful vegetables, creating a tasty salad with a Southwestern twist.
Servings: 8
Calories: 48kcal
Ingredients
- 2 15.5 ounce cans black-eyed peas, drained and rinsed
- 1 container of cherry tomatoes, quartered
- ½ of a red onion diced
- 1 small yellow bell pepper
- 1 small red bell pepper
- 1 jalapeno, diced
- 3 green onions
- ⅓ cup fresh cilantro chopped
- ¼ cup rice wine vinegar
- 2 Tablespoons avocado oil
- 1 teaspoons sugar
- salt and pepper to taste
Instructions
- Drain and rinse black-eyed peas. Add peas, tomatoes, red onion, bell peppers, jalapeno, green onions, and cilantro in a large bowl and set aside.
- Ina small bowl, combine sugar and vinegar until sugar is dissolved. Whisk in oil and salt and pepper.
- Pour dressing over pea mixture and toss to coat. Refrigerate for 1-2 hours before ready to serve.
Notes
We like to serve this as a side dish or as a dip with tortilla chips.
For a milder onion flavor, soak the diced red onion in cold water for about 10 minutes before adding it to the salad.
White vinegar can be substituted for rice wine vinegar in a pinch.
If you're not a fan of cilantro, you can substitute it with fresh parsley.
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 50mg | Calcium: 9mg | Iron: 0.3mg