Black-Eyed Pea Salad

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Picture of Black-Eyed Pea Salad Recipe Photo: Black-Eyed Pea Salad Recipe
Rated 5 stars out of 5
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Total Time:
8 hr 10 min
Prep
10 min
Inactive
8 hr 0 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 84 reviews

  • 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.

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  • 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.

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  • on July 08, 2012

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    Fanstastic! I used olive oil instead of canola

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