Black-Eyed Pea Salad
By
Julie McLaughlin
@JulieD
7
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.
Ingredients
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1yellow bell pepper, finely chopped
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1red bell pepper, finely chopped
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1/2onion, finely chopped
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2jalapenos, seeded and finely chopped
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4 can(s)black-eyed peas, drained and rinsed (15 oz each)
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2 Tbspchopped fresh parsley
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1 clovegarlic, minced
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1/2 cred wine vinegar
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2 Tbspbalsamic vinegar
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1/4 colive oil
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1/2 tspground cumin
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1 tspsalt
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1 tspblack pepper
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4 slicebacon, cooked and crumbled
How to Make Black-Eyed Pea Salad
- Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.
- 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.
