Black-eyed Pea Salad

Julie McLaughlin

By
@JulieD

This is a recipe that I stumbled upon years ago and I tweaked it to my liking. It's easy to substitute things that you don't like. It is also better the longer it sits.


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Comments:

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This salad is one that would be a great addition to many meals. I loved the colorful presentation and plain had my socks knocked off by the flavor!

[Read more about this recipe in Janet's Notebook!]

Ingredients

1
yellow bell pepper finely chopped
1
red bell pepper finely chopped
1/2
onion finely chopped
2
jalapenos, seeded and finely chopped
4
15 ounce cans black-eyed peas drained and rinsed
2 Tbsp
chopped fresh parsley
1
garlic clove minced
1/2 c
red wine vinegar
2 Tbsp
balsamic vinegar
1/4 c
olive oil
1/2 tsp
ground cumin
1 tsp
salt
1 tsp
black pepper
4
slices of bacon cooked and crumbled

Directions Step-By-Step

1
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
2
Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

About this Recipe

Course/Dish: Other Salads
Collection: All-Star Salads
Other Tag: Quick & Easy