Black-Eyed Pea Salad
Black-eyed peas tossed with diced bell pepper and celery in a sharp sweet-sour vinegar dressing. It improves in the refrigerator, so it is worth making the day before.
- 1
Combine the drained black-eyed peas, bell pepper, celery, and red onion in a large bowl.
- 2
In a small bowl, whisk the cider vinegar, oil, sugar, garlic, salt, and black pepper until the sugar has dissolved and the dressing looks slightly thickened.
- 3
Pour the dressing over the vegetables and fold gently so the peas stay whole. Stir in the parsley.
- 4
Cover and refrigerate at least 30 minutes before serving so the peas absorb the dressing. Toss again just before serving.
- 5
Keeps 3 days refrigerated; drain off any excess liquid and re-toss each time.
Ingredients
- 2 (15 ounce) cans black-eyed peas, drained and rinsed
- 1 red bell pepper, seeded and finely diced
- 2 stalks celery, thinly sliced
- 1/2 small red onion, finely diced
- 1/4 cup cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Combine the drained black-eyed peas, bell pepper, celery, and red onion in a large bowl.
- 2
In a small bowl, whisk the cider vinegar, oil, sugar, garlic, salt, and black pepper until the sugar has dissolved and the dressing looks slightly thickened.
- 3
Pour the dressing over the vegetables and fold gently so the peas stay whole. Stir in the parsley.
- 4
Cover and refrigerate at least 30 minutes before serving so the peas absorb the dressing. Toss again just before serving.
- 5
Keeps 3 days refrigerated; drain off any excess liquid and re-toss each time.