Black-Eyed Pea Salad Recipe

Name: Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry black-eyed peas; ¼ cup sugar; ¼ cup olive oil; ¼ cup balsamic vinegar; 1 garlic clove, minced; ½ teaspoon fresh coarse ground black pepper; 1 medium red bell pepper, chopped fine; 1 medium yellow bell pepper, chopped fine; 1 medium red onion, chopped fine; ½ cup celery, chopped

Servings: persons

1 lb dry black-eyed peas
¼ cup sugar
¼ cup olive oil
¼ cup balsamic vinegar
1 garlic clove, minced
½ teaspoon fresh coarse ground black pepper
1 medium red bell pepper, chopped fine
1 medium yellow bell pepper, chopped fine
1 medium red onion, chopped fine
½ cup celery, chopped

1
Cover peas with water and soak overnight.
2
Drain and rinse.
3
Add new water to cover peas.
4
Bring to a boil.
5
Reduce heat and simmer 1 hour.
6
Drain and cool to room temperature You may substitute a 16oz bag of frozen peas, cook per directions.
7
Heat sugar, oil, vinegar, garlic and pepper in a small saucepan.
8
Stir constantly until sugar is melted.
9
Set aside.
10
Cool to room temperature.
11
Combine peas and veggies.
12
Pour on dressing.
13
Stir gently to combine.
14
Try not to break up peas.
15
Season to taste.
16
Chill before serving.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb dry black-eyed peas, ¼ cup sugar, ¼ cup olive oil, ¼ cup balsamic vinegar, and more.

Yes, Black-Eyed Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Salad

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