Black Eyed Pea Salad (Printer-Friendly)
Creamy black eyed peas mixed with fresh vegetables and a zesty vinaigrette for a refreshing dish.
# What You’ll Need:
→ Legumes
01 -
1 1/2 cups canned black-eyed peas, drained and rinsed
→ Vegetables
02 -
1 cup grape tomatoes, halved
03 -
1/2 cup red bell pepper, diced
04 -
1/2 cup green bell pepper, diced
05 -
1/4 cup celery, finely chopped
06 -
1/4 cup green onions, sliced
07 -
2 tablespoons shallot, minced
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 clove garlic, minced
11 -
1 teaspoon Dijon mustard
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon black pepper, freshly ground
# Steps to Follow:
01 -
In a large mixing bowl, combine the black-eyed peas, halved grape tomatoes, diced red and green bell peppers, chopped celery, sliced green onions, and minced shallot.
02 -
In a separate small bowl, whisk together extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper until fully emulsified.
03 -
Pour the vinaigrette over the salad ingredients and gently toss to ensure an even coating without mashing the vegetables.
04 -
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours; overnight chilling is recommended to allow flavors to meld.
05 -
Before serving, stir the salad gently once more to redistribute the dressing and flavors evenly.
# Helpful Hints:
01 -
For optimal flavor, allow the salad to marinate overnight; the longer resting time enhances taste.