Black-Eyed Pea Salad
Recipe courtesy of Ed Wilson
Level: Easy
Yield: 7 to 8 servings
Nutritional Information Per Serving (1 of 8 servings): Calories 165, Total Fat 14 g, Saturated Fat 1 g, Carbohydrates 8 g, Dietary Fiber 3 g, Sugars 3 g, Protein 3 g, Cholesterol 0 mg, Sodium 221 mg
Total Time: 15 min
Prep Time: 15 min
Ingredients:
- One (#10 can) black-eyed peas, rinsed and drained
- 1/2 red bell pepper, seeded and finely chopped (optional)
- 1/2 green bell pepper, seeded and finely chopped (optional)
- 1/2 to 1 small or medium red onion, chopped
- 1 clove garlic, peeled and finely minced
- 3/4 cup chopped flat-leaf Italian parsley
- 1/2 fresh jalapeo, finely minced
Salad Dressing:
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1/3 cup red wine vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon brown mustard
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
Preparation Steps:
- In a large bowl, mix together the black-eyed peas, red and green bell peppers, onion, garlic, parsley, and jalapeo.
- In a separate medium bowl, whisk the olive oil, canola oil, red wine vinegar, whole-grain mustard, brown mustard, salt, and pepper. Pour the dressing over the salad ingredients and toss thoroughly.
Whip up this refreshing Black-Eyed Pea Salad in just 15 minutes! Bursting with crisp veggies, zesty dressing, and hearty peas, it's the perfect easy side to elevate your next cookout or weeknight meal. Recipe courtesy of Ed Wilson, proprietor of Wilson's Holy Smoke BBQ in Fairfield, CT. This recipe is provided by a culinary professional and has not been home-tested.
