Black Eyed Pea Salad (Printer-Friendly)
Creamy black eyed peas and crisp vegetables come together in a fresh, tangy vinaigrette dressing.
# What You'll Need:
→ Legumes
01 -
1 1/2 cups cooked black-eyed peas (canned or pre-cooked)
→ Vegetables
02 -
1 cup grape tomatoes, halved
03 -
1/2 cup red bell pepper, diced
04 -
1/2 cup green bell pepper, diced
05 -
1/2 cup celery, diced (optional)
06 -
1/4 cup green onions, sliced
07 -
2 tablespoons shallot, minced
→ 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 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
In a large bowl, add black-eyed peas, grape tomatoes, red and green bell peppers, celery, green onions, and minced shallot. Toss gently to mix evenly.
02 -
In a separate small bowl, whisk together extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until fully emulsified.
03 -
Pour the vinaigrette over the combined vegetables and legumes. Gently stir to ensure all ingredients are coated evenly.
04 -
Cover the salad with plastic wrap and refrigerate for a minimum of 4 hours to allow flavors to meld; overnight is preferred for best taste. Stir before serving.
# Extra Suggestions:
01 -
For optimal flavor, allow the salad to rest overnight. Variations of vinegar such as balsamic or red wine vinegar may be used as substitutes.