Black-Eyed Pea Salad
Black-Eyed Pea Salad pairs wonderfully with a wide range of foods, making it a versatile addition to any meal. Its fresh and tangy profile complements grilled meats like chicken, pork, or fish, enhancing their flavors without overwhelming them. The salad also serves as a hearty side dish for barbecue gatherings, balancing out the richness of smoked or roasted dishes. Additionally, it can be served as a standalone vegetarian option, perfect for those looking for a nutritious and satisfying meal. The salad's adaptability and vibrant taste make it a delightful accompaniment to other Southern staples such as cornbread, collard greens, and fried green tomatoes, creating a harmonious and culturally rich dining experience.
Equipment
- Mixing bowl
- Chef knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tomato diced
- 1 red onion diced
- 1 bell pepper finely chopped
- 1 fresh jalapeno finely chopped
- 2 tbsp green onion finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 cans black eyed peas drained
- ¼ cup rice wine vinegar
- ¼ cup extra-virgin olive oil (Can use canola oil)
- ½ tsp sugar
- salt to taste
- pepper to taste
Instructions
- Combine all the vegetables together in a large mixing bowl.
- In a separate small bowl, whisk together the rice wine vinegar, olive oil, sugar, salt, and pepper.
- Pour mixture over the black-eyed pea salad and toss mixing well together. Cover and let marinate in the refrigerator for a few hours for best flavor.
Notes
Using canned black-eyed peas is a huge time-saver! However, if you can use dried peas with some planning. Start with 1 cup of dried black-eyed peas and soak them in water overnight. The next day drain the soaking liquid and replace with fresh water. Simmer for 1 hour or until tender. When they are done, drain and allow to cool before mixing into salad.
Don't have one of the ingredients? Want to try something not on the list? No problem! Any vegetable that you can serve cold will probably work well in this dish. Corn, cucumber, celery, broccoli, cauliflower, pomegranate, yellow squash, whatever you think would go great in a salad! If you like cheese then feel free to toss in some shredded or small cubes!