Black-Eyed Pea Salad
Black-Eyed Pea Salad with crisp, fresh veggies and tangy dressing. Great made ahead for a side dish, salad, or chip dip!
Servings: 5 side servings
- 15 oz. can black-eyed peas
- 1 bell pepper (I use orange)
- 1/4 cup red onion
- 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
- 1/4 cup fresh parsley or cilantro (optional but recommended)
For the garlic-vinegar dressing:
- 1/4 cup rice vinegar*
- 1 clove garlic, minced
- 1 tsp. agave (or other sweetener)
- 1/8 tsp. salt
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Rinse and drain black-eyed peas. Add to a medium bowl.
Finely dice bell pepper, red onion, and tomatoes. Roughly chop fresh herbs, large stems removed (if using). Add to bowl.
Pour dressing over top and stir well to combine.
Can enjoy immediately, but best chilled for at least an hour (or up to 24 hours) first. Re-stir before serving as some dressing will settle at bottom. Enjoy as a salad or chip dip!
*I use Marukan organic rice vinegar (unseasoned). If using seasoned vinegar, it typically has sugar and salt already added, so omit the agave and salt or use sparingly.
Recipe yields about 3 cups salad. Feel free to double/triple as needed for larger groups.
Other possible additions include: jalapeno, sweet corn, or you could even try roasted red pepper in place of fresh bell pepper.
Recipe adapted from Better Homes & Gardens
Calories: 121kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Potassium: 364mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1122IU | Vitamin C: 41mg | Calcium: 27mg | Iron: 3mg