Black Eyed Pea Salad Recipe
A vibrant and refreshing Black Eyed Pea Salad featuring a colorful mix of black-eyed peas, tomatoes, bell peppers, celery, green onions, and shallots, tossed in a tangy and flavorful dressing of olive oil, apple cider vinegar, garlic, and Dijon mustard. This salad is perfect as a light side dish or a healthy, easy-to-make appetizer that can be prepared ahead and chilled for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 3 (16 ounce) cans black-eyed peas, drained and rinsed
- 1 pint grape or cherry tomatoes, cut in half
- 1 cup small diced red bell pepper
- 1 cup small diced green bell pepper
- 1/2 cup small diced celery
- 2 green onions, thinly sliced
- 1 medium shallot, thinly sliced
Dressing Ingredients
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the black-eyed peas, halved tomatoes, diced red and green bell peppers, celery, sliced green onions, and sliced shallot. Stir lightly to mix and set aside.
- Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until the dressing is smooth and well combined.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together, ensuring all components are evenly coated with the flavorful dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 4 hours to allow the flavors to meld. For best results, let it chill overnight.
- Serve: Before serving, stir the salad well again to redistribute the dressing and flavors evenly. Serve cold as a refreshing side dish or appetizer.
Notes
- This salad can be made a day in advance and kept refrigerated to improve the flavor blend.
- Adjust the salt and pepper according to taste preference.
- For a bit of extra zest, add a splash of fresh lemon juice when serving.
- If you prefer a spicier kick, add some finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
- Make sure to drain and rinse the canned black-eyed peas well to reduce sodium content.
Keywords: black eyed pea salad, vegetarian salad, no cook salad, easy summer salad, healthy side dish, picnic salad
Find it online: https://thefoodrecipe.com/black-eyed-pea-salad-recipe/
