Description

This Black Eyed Pea Salad is a fresh, flavorful, and protein-packed dish that comes together in minutes. Great as a side or a vegetarian main, it’s tossed in a zesty vinaigrette and full of color and crunch.

Ingredients

2 (15 oz) cans black-eyed peas, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup chopped fresh parsley

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 clove garlic, minced

1/2 tsp Dijon mustard

1/2 tsp salt

1/4 tsp black pepper

Pinch of red pepper flakes (optional)

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Instructions

1. In a large bowl, combine black-eyed peas, bell peppers, onion, cherry tomatoes, and parsley.

2. In a separate small bowl or jar, whisk together olive oil, vinegar, lemon juice, garlic, mustard, salt, pepper, and red pepper flakes.

3. Pour dressing over the salad and toss to coat evenly.

4. Chill for at least 30 minutes before serving to let flavors meld.

5. Serve cold or at room temperature.

6. Store leftovers in an airtight container for up to 3 days.

Notes

Make ahead for better flavor—this salad gets even tastier overnight.

Add diced avocado just before serving for creaminess.

Perfect with grilled meats or as a light vegetarian lunch.