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A white bowl filled with black-eyed pea salad mixed with diced tomatoes, red bell peppers, onions, and garnished with parsley, placed on a blue and white checkered tablecloth.
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Black-Eyed Pea Salad

An excellent summer dish to accompany sandwiches, grilled meats, and fried chicken!
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: Blacy-eyed peas, Easy, Make-ahead, Red Bell Pepper, Spicy, Summer, Tomatoes, Vinaigrette
Servings: 8
Author: Nicole

Ingredients

For the Salad

  • 2 (15 ounce) cans black-eyed peas, drained and rinsed
  • 4 plum tomatoes quartered, seeded, and finely diced
  • ½ medium red onion finely diced
  • 1 red bell pepper seeded and finely diced
  • 1 jalapeño pepper seeded and finely diced
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh flat-leaf parsley

For the Dressing

  • ¼ cup unseasoned rice wine vinegar
  • 3 tablespoons safflower oil or other neutral oil
  • ½ teaspoon granulated sugar
  • Tabasco to taste optional
  • kosher salt and freshly ground black pepper to taste

Instructions

  • In a large bowl, combine the black-eyed peas, tomatoes, onions, peppers, green onions, and parsley. In a separate bowl, whisk together the vinegar, oil, and sugar. Pour the dressing over the black-eyed pea mixture and toss until combined. Season to taste with Tabasco, salt, and pepper. Allow the salad to marinate for several hours in the refrigerator before serving. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 124kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 6mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 2mg
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