Here is a wholesome Black Eyed Pea Salad recipe that you can make in 20 minutes. Serve it as a side dish for holiday dinners or summer barbeque gatherings or by itself for a humble yet delicious lunch.
1English cucumber(medium-size ) cut into small pieces (approximately 1 to 1 ½ cups)
1celery ribsliced thinly
1large red bell pepper
1cupcornfresh, canned or thawed from frozen
½cupred onionfinely diced
½cupItalian Parsley or cilantrochopped
Instructions
To make the vinaigrette, whisk together balsamic vinegar, fresh lemon juice, minced garlic, salt and black pepper in a small bowl. While still whisking, slowly add the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
To assemble the salad: Place black-eyed peas, cherry tomatoes, cucumber, celery, bell pepper, corn, and red onion in a bowl.
Drizzle the salad with the dressing. Add the parsley. Give it a toss.
Taste for seasoning and add more, if necessary. If you have the time, let it rest for at least four hours or preferably overnight.
Serve by itself, as a side dish, or with tortilla chips as a dip.
Video
Notes
Make ahead: This is a terrific make ahead salad that gets better as it sits. I highly recommend making it a day ahead, covering it with stretch fil, and keeping it in the fridge overnight or until you’re ready to serve.
Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.