Black-eyed peas salad

Black-eyed peas have more in common with black and pinto beans than green peas. Rather than sweet, the black-eyed peas have a simple, slightly nutty, mild flavor. Their mild flavor is enhanced by the ingredients they add to the jazz.

Black-eyed peas salad

Devoted dressing. For this black-eyed peas salad, we place some pep on that step with a vinaigrette made from apple cider vinegar sweetened with a touch of honey. It’s also packed with seasonings to make the flavor pop. (The vinegar-based dressing and beans are magical together. This black bean avocado salad is another example!)

Perfect balance of textures. The dressing alone is enough to add flavor to the black-eyed peas, but also add crunchy vegetables and fresh parsley due to the colour and texture. The soft black-eyed peas are simmered in crispy red onions, celery and red peppers. That’s a joy! .

Great for preparing meals. This is one of the shining recipes that you can taste even more in the fridge in a day. Make it on a Sunday night and stuff it into school lunches or use it as a simple side dish for the next few days.

Any opportunity is great. This black-eyed peas salad is a welcome addition to potlucks, holiday gatherings, picnics and backyard barbecue tables. Much better than a green salad. Plus, the flavor pair is almost every main dish.

Ingredient Notes

Olive Oil and Apple Cider Vinegar: These two mainstay Hols form the bottom of the vinaigrette. Red or white wine vinegar works, but I think apple cider vinegar is especially good with dirt-like black eyes. Dijon Mustard: Dijon adds a sharp flavour punch and helps emulsify the vinaigrette. Even if you’re not the type to spread mustard on a sandwich, I’d appreciate it with this vinaigrette. Creamy Dijon Mustard is perfect for this recipe. Coarse or coarse ground mustard also does not melt. Honey: Add a touch to balance the acidic vinegar. To make this a vegan black eyed pea salad, replace it with granulated sugar or agave nectar. Seasonings: Garlic powder, dried oregano, dried thyme, kosher salt, and black pepper are simple pantry seasonings. Black Eyed Peas: I use canned black eye peas conveniently. Rinse them well, remove any slimy juice and sludge and drain them well. Vegetables: Add a refreshing vegetable medley. I like red peppers, red onions, celery and tomatoes (OK, it’s technically a fruit, but so is peppers if we’re getting the real skill). Various peppers work here. The green peppers have a relaxed flavour, with orange and yellow being as sweet as red. Fresh Parsley: A handful of freshly chopped parsley adds a bright herbaceous finish. Both curly or flat leaf Italian is fine.

How to make a black eyed pea salad

Make a dressing. Place all the dressing ingredients in a large bowl. Assemble the salad here, make sure the bowl is big enough that it’s perfect for beans and vegetables too.

combine. Add the black-eyed peas, chopped peppers, onion, tomatoes and chopped parsley and gently toss them all until everything is coated with dressing.

Marinated. Cover the bowl and chill in the fridge for 30 minutes, mix and mix in the flavors. If you have a crunch of time, you can serve it right away or shorten the marinade, but I highly recommend waiting 30 minutes! Salads can be refrigerated for more time if you want to proceed.

serve. This black-eyed peas salad is tasty and cool or tasty at room temperature.

Provide suggestions

Please make it a meal. Add 2 cups of cooked quinoa and serve this black-eyed peas salad as a vegetarian entree. You can also add cooked shredded chicken to your salad. Use as a topping. For a quick and easy meal, spoon the salad over the chicken breasts in the air fryer or cod in the air fryer. Try it with the chip. A sturdy tortilla dips the chips in this black-eyed peas salad and use them like salsa or adds a Tex-Mex twist. Add taco seasonings in place of the seasonings listed for the vinaigrette and replace the frozen (and thawed) corn kernel and parsley with cilantro.

Store the black eye pea salad in the fridge in an airtight container or in a covered dish for up to 4 days. It will become muddy after thawing, so we do not recommend freezing this recipe.

In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, garlic powder, oregano, thyme, salt and pepper until well mixed.

¼ cup olive oil, 3 tablespoons of apple cider vinegar, 1 tablespoon of Dijon Mustard, 1 teaspoon of honey, ½ tsp garlic powder, 1 ½ tsp dried oregano, 1½ tsp dried thyme, 1 ½ tsp Kosher salt, ¼tsp coarse ground black pepper

Add drainage and rinse black-eyed peas, red peppers, red onion, celery, tomato and parsley.

2 cans (15.5 oz each) black eyed peas, rinsed, drained, 1 red pepper, diced, ½ cup of red onion ½ cup ripped celery, Remove 1 cup diced tomato, seeds, ¼ cup chopped fresh parsley

Throw everything together gently until all ingredients are evenly coated with the dressing.

Cover the salad and marinate until refrigerated for at least 30 minutes. This step is optional, but highly recommended for the best flavors.

Cool or serve at room temperature.

Tip: Try going back to the size of peppers, onions, tomatoes and celery to roughly the same size as black-eyed peas. Main Dish Salad: To make this a main dish salad, consider adding 2 cups of cooked quinoa or 2 cups of cooked chicken to your vegetarian salad. Storage: Refrigerate salad in a covered container for up to 4 days. Mix lightly before serving. It doesn’t freeze well.

Serving: 1cup, calorie: 192kcal, carbohydrates: twenty oneg, protein: 7g, fat: 10g, Saturated fat: 1g, Polyunsaturated fat: 1g, January Saturated Fat: 7g, sodium: 236mg, potassium: 392mg, fiber: 6g, sugar: 6g, Vitamin A: 1331iu, Vitamin C: 43mg, calcium: 39mg, iron: 3mg

Nutrition information is calculated automatically and should only be used as an approximation.

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