Photo: Black-Eyed Pea Salad Recipe
Ingredients
- 4 cups black-eyed peas, cooked and drained
- 1 cup white onion, small dice
- 1 1/2 cups red pepper, medium dice
- 1 cup Kalamata olives, pitted and chopped
- 2 tablespoons fresh oregano, picked and chopped
- 1/2 cup flat leaf parsley, picked and chopped
Dressing:
- 1 1/2 cups extra virgin olive oil
- 1 lime, zested
- 2 limes, juiced
- 2 tablespoons garlic, chopped
- 1 tablespoon sugar
- Salt and fresh ground pepper, to taste
Directions
Combine the first 6 ingredients in a large bowl.
Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
Salad is best when made a day ahead.
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By shannypants
Thornton, CO
on May 21, 2010
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I've made this a couple of times and really love it - great for BBQs and potlucks. I just make a couple of tweaks to the recipe. Definitely cut down on the oil - it is WAY too much. I also add a jalapeno for a little spice.
By bkarl5_10615386
Berkeley Height...
on June 25, 2008
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This is a picnic favorite at my family gatherings. I added corn for more color and flavor. I also cut back on the olive oil. The olive oil flavor with the limes is a taste that is hard to beat!
By mmeguillotine_2...
New Orleans, LA
on July 19, 2005
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While I wouldn't call this a Southern style dish, I do think it is wonderful. It reminded me more of a very tasty cold minestrone. The only thing I would do differently is cut back on the amount of dressing added to the beans. Mine ended up a little too olive oil-y. I think that would be easily fixed by just adding the dressing to taste.
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