Black-Eyed Pea Salad
A black-eyed pea salad made with crisp veggies and tangy oil-free dressing. Great made ahead for a side dish, salad, or chip dip!
Servings4 side servings
Ingredients
- 15 oz. can black-eyed peas
- 1 bell pepper (orange, yellow, or red)
- 1/4 cup red onion
- 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
- 1/4 cup fresh parsley or cilantro
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 dressing 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. Add to bowl.
- Pour dressing over top and stir well to combine.
- Can eat 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 it as a salad or chip dip.
Notes
*Vinegar: 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.
Other veggies: Add jalapeño, cooked sweet corn, or roasted red bell pepper in place of fresh bell pepper.
Recipe yields about 3.5 cups salad. Feel free to double/triple as needed for larger groups.
Recipe adapted from Better Homes & Gardens.
Nutrition Per Serving (Estimate)
Calories: 155 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 459 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 1402 IU | Vitamin C: 51 mg | Calcium: 41 mg | Iron: 3 mg