Description
A refreshing and nutritious Healthy Black-Eyed Pea Salad packed with vibrant vegetables, herbs, and a tangy balsamic vinaigrette. Perfect as a light lunch or a side dish, this salad is easy to prepare and best served chilled to let the flavors meld beautifully.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked black-eyed peas
- 1 large tomato, chopped
- 1 green bell pepper, seeded and chopped
- 1 orange or yellow bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 green onions or scallions, white part finely chopped
- 2 Tbsp fresh parsley, chopped
Dressing
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- Optional: juice of 1/2 of a lime
Instructions
- Prepare the Vegetables: In a medium-size bowl, combine the cooked black-eyed peas, chopped tomato, green and orange/yellow bell peppers, celery, jalapeno peppers, green onions, and fresh parsley. Mix thoroughly to evenly distribute all ingredients.
- Make the Dressing: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, kosher salt, and black pepper until the mixture is emulsified. Alternatively, you can add these ingredients into a mason jar and shake well to combine.
- Toss Salad with Dressing: Pour the prepared dressing over the black-eyed pea and vegetable mixture. Toss gently but completely to ensure the salad ingredients are coated evenly.
- Chill and Marinate: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours or overnight to allow the flavors to meld together and enhance the taste.
- Serve: Before serving, optionally squeeze the juice of half a lime over the salad for added brightness. Serve chilled or at room temperature as a nutritious, flavorful dish.
Notes
- Use cooked black-eyed peas which can be canned or home-cooked; if using canned, rinse well to reduce sodium.
- For milder salad, remove seeds from jalapenos; leave seeds for extra heat.
- The salad tastes best after marinating to let flavors blend, but can be eaten immediately if necessary.
- Can be customized by adding other fresh herbs like cilantro or mint.
- Store leftovers covered in the refrigerator and consume within 3 days.
