Black-Eyed Pea Salad

Black-Eyed Pea Salad

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Perfect for parties because it’s great cold or at room temperature, this colorful salad is excellent with turkey or ham. And not that we’re superstitious or anything, but blackeyed peas are supposed to bring good luck when eaten on New Year’s Day.


2 15 1/2-ounce cans black-eyed peas, rinsed and drained
1 large tomato, finely chopped (3/4 cup)
6 tablespoons thinly sliced green onions
1/2 large red bell pepper, seeded and finely chopped (about 1/3 cup)
1/2 large green bell pepper, seeded and finely chopped (about 1/3 cup)
1 jalapeno chile pepper, seeded (if desired) and finely chopped (2 tablespoons)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper


In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeno pepper, parsley, basil, and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.

Servings: 6 to 8
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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