Vibrant Black-Eyed Pea Salad
My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
Ingredients
- 2 cans (15-1/2 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:
- 1/4 cup red wine vinegar or balsamic vinegar
- 1 tablespoon stone-ground mustard
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup olive oil
Reviews
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I hope people are just not taking the time to review. For my husband and me, this is the best cold salad EVER! Definitely use the balsamic vinegar; it gives it a kick.
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I like black-eyed peas, so I'm always looking for something to do with them. This was good but the black-eyed peas seem to get lost in all the other ingredients and sauce.
Loved this as a dip with tortilla chips. I served with sour cream. Some jalapenps might have kicked this up a notch.
I really liked this recipe. It was good as a salad and also as a dip.
I made this for our Memorial weekend party. For me, it was missing something. All I tasted was sauce, but one flavor came through. Not sure that I will make this again.