Black-Eyed Pea Salad

This Black-Eyed Pea Salad is fabulous!  You use canned peas for this recipe so it’s super speedy.  I had this for lunch and it would be great at a summer cookout.  I made the recipe exactly as listed below but I think this would be great with cilantro instead of parsley.

Black-Eyed Pea Salad
  • 1 large tomato, seeded and diced
  • ½ medium red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 jalapeno, seeds removed and finely chopped
  • 2 tbsp. chopped green onions
  • 2 tbsp. chopped fresh parsley leaves
  • ¼ c. unseasoned rice wine vinegar
  • ¼ c. canola oil
  • ½ tsp. sugar
  • salt and freshly ground black pepper
  • 2 (15-oz.) cans black-eyed peas, rinsed and drained
  1. Combine the tomato, red onion, jalapeno, green onions, and parsley in a bowl. Add black-eyed peas and set aside.
  2. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
  3. Pour vinegar mixture over pea mixture and toss. Marinate in refrigerator for 8 hours.
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