American•healthy
Healthy Black-Eyed Pea Salad
Because it’s made with black-eyed peas and other veggies, this Healthy Black-Eyed Pea Salad is as nutritious as it is delicious and perfect for New Year's Day!
- Prep time
- 10 min
- Cook time
- 2 hr 55 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked black-eyed peas (*see notes)
- 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 (just the white part finely chopped)
- 2 Tbsp fresh parsley (chopped)
- 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
- 1
Combine the black-eyed peas, tomato, bell peppers, celery, jalapeno, onions, and parsley in a medium-size bowl and mix well. Set aside.
- 2
Combine the balsamic vinegar, olive oil, salt, and pepper in a small bowl and whisk until emulsified, or combine in a mason jar and shake well.
- 3
Pour over the black-eyed pea mixture and toss to combine.
- 4
Cover and refrigerate for at least 4 hours or overnight. Optional, before serving, squeeze the juice of 1/2 of a lime over the salad. Serve cold or at room temperature.