Photo: Black-Eyed Pea Salad Recipe
Ingredients
- 1 large tomato, diced
- 1/2 medium red onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup canola oil
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- 2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
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By DayanaCT
Midlothian, VA
on October 18, 2012
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Good, but omitted the sugar, green onions, and parsley. Added extra red onion, cilantro ,and the juice of one lime.
By carinlyoung
Westchester County
on August 12, 2012
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I have been making this recipe for the last two years. I love black eye peas cold or hot. This is a great recipe. I went to a restaurant in FIDI in NYC. I walked in and it was on the menu as Black-Eyed Pea Salsa - Texas caviar with homemade chips, the chips are Tortilla Chips. To say the least, I still make my own it is just cheaper. Gina and Pat you have them on the flavor profile though. I am about to make for my church picnic, hoping they like it as much as I do.
By kMom911
on July 08, 2012
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Fanstastic! I used olive oil instead of canola
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