black-eyed pea salad

★★★★★ 23 Reviews
JulieD avatar
By Julie McLaughlin
from Drummonds, TN

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.

— The Test Kitchen @kitchencrew
★★★★★ 23 Reviews
method No-Cook or Other

Ingredients For black-eyed pea salad

  • 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
    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

  • Yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic in a large bowl.
    1
    Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.
  • Vinegar, oil, and spices whisked together in a 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.
  • Pouring dressing over the black-eyed peas.
    3
    Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
  • Bacon added to the Back-Eyed Pea Salad.
    4
    Just before serving, stir in the crumbled bacon.
ADVERTISEMENT
ADVERTISEMENT