Black-Eyed Pea Salad

10
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 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. Test Kitchen Avatar 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 can(s)
    black-eyed peas, drained and rinsed (15 oz each)
  • 2 Tbsp
    chopped fresh parsley
  • 1 clove
    garlic, 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 slice
    bacon, cooked and crumbled

How to Make Black-Eyed Pea Salad

Step-by-Step

  1. Mix the yellow and red peppers, onion, jalapenos, 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.
  3. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
  4. Just before serving, stir in the crumbled bacon.

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