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
Ingredients
- 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
Instructions
- 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!
Notes
*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
NUTRITION PER SERVING (ESTIMATE)
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