black-eyed pea salad

Name: Black-Eyed Pea Salad
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 can(s) black-eyed peas, drained and rinsed (15 oz each); 2 tablespoon(s) chopped fresh parsley; 1 clove(s) garlic, minced; 1/2 cup(s) red wine vinegar; 2 tablespoon(s) balsamic vinegar; 1/4 cup(s) olive oil; 1/2 teaspoon(s) ground cumin; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 4 slice(s) bacon, cooked and crumbled

(24 RATINGS)

5.83K Pinches 10 Photos

Julie McLaughlin

Drummonds, TN

Updated on Aug 1, 2020

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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Blue Ribbon Recipe

This delicious black-eyed pea salad would be a great addition to many meals. The tang from the red wine and balsamic vinegar add a punch of flavor. We enjoyed the crunchy sweet bits from the peppers and the heat from the jalapenos. Bacon adds some smokiness and gives a savory flavor. We let ours chill overnight and it was perfect.

— The Test Kitchen

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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 cans black-eyed peas, drained and rinsed (15 oz each)
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 slices bacon, cooked and crumbled

How To Make black-eyed pea salad

Step 1

Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.

Step 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.
Step 3

Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
Step 4

Just before serving, stir in the crumbled bacon.
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