THE BEST BLACK-EYED PEA SALAD

Ellen Bales

By
@Starwriter

This is so jam-packed with veggies, not to mention a quarter pound of bacon, it is most definitely a full-meal dinner or lunch. Also has lots of fiber and protein.


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Rating:

Comments:

Serves:

10-12

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

1 pkg
(16 oz.) frozen black-eyed peas
1 pkg
(10 oz.) frozen green peas, thawed
4
green onions, sliced
2
celery ribs, chopped
1 medium
sweet yellow pepper, diced
2 medium
carrots, coarsely chopped
1/3 c
chopped fresh mint
1/2 c
olive oil
1/3 c
white wine vinegar
2 clove
garlic, minced
1 tsp
salt
1/4 tsp
pepper
1 c
cherry tomatoes, halved
1/4 lb
sliced bacon, cooked and crumbled

Directions Step-By-Step

1
Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the green peas, onions, celery, yellow pepper, carrots and mint.
2
In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat.
3
Cover and refrigerate overnight. Top with tomatoes and bacon, and serve with a crusty bread.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy