Black-Eyed Pea Salad

Instructions

1. In a large bowl, combine the black-eyed peas, bell peppers, red onion, jalapeno (if using), and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the pea mixture and toss gently.
4. Cover and refrigerate for at least 1 hour (longer is better!).
5. Give it a final toss before serving chilled or at room temperature.

Expert Tips

• Rinse the peas well to remove excess starch.
• Add a teaspoon of cumin or paprika to the dressing for extra flavor.
• For extra spice, leave the jalapeno seeds in or add a pinch of cayenne.
• Chilling is key! It allows the flavors to meld beautifully.

Variations

• Add diced avocado or cucumber for freshness.
• Use balsamic vinegar instead of red wine vinegar for a sweeter taste.
• Substitute cilantro with parsley or basil.
• Add cooked quinoa or brown rice for a heartier salad.

Serving Suggestions

• Serve as a side with grilled chicken or fish.
• Use as a taco or nacho topping.
• Spoon it onto mixed greens for a lighter salad.
• Enjoy with crusty bread or pita chips.

FAQs

• Q: Can I use canned black-eyed peas? A: Absolutely! Drain and rinse them well.
• Q: How long does it last? A: Up to 3 days in an airtight container in the fridge.
• Q: Can I make it ahead? A: Yes! The flavors improve with time.

Enjoy!

This Black-Eyed Pea Salad is a simple yet vibrant dish that’s sure to become a favorite. Give it a try and let us know what you think!