Marinated Black-Eyed Pea Salad

Black-eyed pea salad with colored bell peppers and onions in a savory marinade.

5 from 1 vote

Marinated Black-Eyed Pea Salad

This versatile marinated black-eyed pea salad, packed with fresh ingredients, is a crowd-pleaser that only gets better with time in the fridge. This dish will impress, whether it's a potluck or a casual get-together.

Prep Time30

Cook Time0

Marinating time in fridge3

Total Time3 30

Course: Salad

Cuisine: American

Servings: servings

Calories: 110kcal

Author: Marisa Franca @ All Our Way

Equipment

Mixing bowls
Colander
Sharp knife
Non-skid cutting board
Whisk
Dry measuring cups
Measuring Spoons
Liquid measuring cup
Air-tight container For storing leftovers

Ingredients

4 (15-oz) Oz. cans black-eyed peas rinsed and drained
1 red bell pepper chopped
1 yellow bell pepper chopped
1 stalk celery chopped
½ medium red onion finely chopped
2 jalapeño chiles seeded and finely chopped
4 tablespoons chopped fresh cilantro or more if you like cilantro
2 cloves garlic minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
6 slices of cooked bacon crumbled

Instructions

Mix together black-eyed peas, bell peppers, celery, red onion, jalapeño chiles, cilantro, and garlic in a large bowl.
Whisk together red wine vinegar and balsamic vinegar in a small bowl. Gradually pour in olive oil, whisking constantly to thoroughly blend with vinegars. Stir salt, black pepper, and cumin into the dressing until combined.
Pour dressing over vegetable mixture, tossing to coat evenly. Cover and refrigerate for 3 to 4 hours. Just before serving, stir in bacon until incorporated.

Nutrition