Black-eyed Pea Salad

5
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.

Blue Ribbon Recipe

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!] The Test Kitchen


Rating:

★★★★★ 23 votes

Comments:
Method:
No-Cook or Other

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

How to Make Black-eyed Pea Salad

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.

Printable Recipe Card

About Black-eyed Pea Salad

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




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