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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Black Eyed Pea Salad

10.0

2 cans (15-½ ounces each) black-eyed peas, rinsed and drained

2 cups grape tomatoes, halved

1 each small green, yellow and red peppers, finely chopped

1 small red onion, chopped

1 celery rib, chopped

2 tablespoons minced fresh basil

DRESSING:

¼ cup red wine vinegar or balsamic vinegar

1 tablespoon stone-ground mustard

1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano

¾ teaspoon salt

½ teaspoon freshly ground pepper

¼ cup olive oil

In a large bowl, combine the black eyed peas, tomatoes, peppers, onion, celery and basil. Editor's tip: If you're using dried black eyed peas make sure to cook them beforehand.
Whisk the vinegar, mustard, oregano, salt and pepper together in a small bowl. Gradually whisk in the oil until it's blended. Drizzle the dressing over the salad and toss to coat. Cover and refrigerate the salad for at least three hours before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 71 weeks ago

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