Blackeye Pea Salad is a simple side dish or appetizer that is a nutritional choice that is full of flavor. It can be quite addicting, to say the least, and fairly light in the calorie department too, which is always a good thing.
A few simple ingredients are all that is needed for this recipe: blackeye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper. The process is pretty simple. Basically, a bunch of chopping, a little mixing, and that’s it! And with bright, happy colors like the ones in this recipe, chopping and cutting can be therapeutic.
Once all of the chopping and mixing is done, you can serve it right away, or refrigerate and let everything mingle a bit until ready to serve. Personally, the salad does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge. As an appetizer this salad is traditionally served with chips for dipping, but we also enjoy it with celery or cucumber for a lighter bite.
This recipe is a basic rendition of an old favorite. You can always add or substitute other types of peppers, onions or herbs. Maybe spice it up with a jalapeno, poblano or banana peppers for a bit of a kick? However you mix it, this Blackeye Pea Salad recipe is one to keep in your repertoire of quick and easy dishes. And it doesn’t hurt that it is yummy too!
1 yellow bell pepper finely chopped
1 red bell pepper finely chopped
1/2 onion finely chopped
2 jalapenos, seeded and finely chopped
4 15 ounce cans black-eyed peas drained and rinsed
2 Tbsp chopped fresh parsley
1 garlic clove minced
1/2 c vinegar
2 Tbsp balsamic vinegar
1/4 c olive oil
1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 slices of bacon cooked and crumbled
1. Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.