September 1, 2014

Black-Eyed Pea Salad

With beats of "Boom Boom Pow" bumping in my head, I channeled my inner-Fergie and assembled this rockin' black-eyed pea salad. And just in time for football season! Woop! Football Sunday means we have a buffet of delicious munchies to graze on as we watch the games. This recipe works well because you can make it ahead of time, let it chill in the fridge, and pull it out whenever you're ready. No need to fuss in the kitchen as the games are starting! Eat it with a spoon, or use it as a dip - both are great, and I love serving it next to guacamole. You'll notice I used three colors of bell pepper (the rainbow effect brings me happiness!) and then used the leftover pepper for pizza later that night. Feel free to add your favorite fresh herbs or jalapeno for a kick!

Vegan, gluten-free
Adapted from Better Homes and Gardens

15 oz. can black-eyed peas
1 bell pepper
1/4 cup red onion
2 roma tomatoes
Optional: fresh herbs, jalapeno, etc.

{For the dressing}
1/4 cup natural rice vinegar (*see notes below)
1 clove garlic, minced
1 Tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. salt

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Rinse and drain black-eyed peas, and add to a medium mixing bowl.
Dice bell pepper, red onion, and tomatoes. Add to bowl with beans.
Pour dressing over top and stir to combine.
Chill for at least an hour, or up to 24 hours. Salt/pepper to taste if necessary, and stir before serving. Can serve as a salad or chip dip (pairs very well next to guacamole!)

*Notes: you can use seasoned or natural rice wine vinegar. If you use seasoned vinegar, it has sugar and salt already added, so omit the agave/honey and salt, or use sparingly. I also really love the stronger/tangy taste of white wine vinegar and often use 1/8 cup white wine vinegar and 1/8 cup rice vinegar.

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