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 cup dried black-eyed peas; 2 tablespoons extra-virgin olive oil; 1 medium sweet onion, finely diced; Salt; 1 red bell pepper; 2 large celery ribs, cut into 1/4-inch dice; 2 tablespoons low-fat mayonnaise; 4 teaspoons cider vinegar; 4 large scallions, green parts only, thinly sliced; Freshly ground black pepper; Tabasco Sauce, for seasoning

Servings: persons

1 cup dried black-eyed peas
2 tablespoons extra-virgin olive oil
1 medium sweet onion, finely diced
Salt
1 red bell pepper
2 large celery ribs, cut into 1/4-inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 large scallions, green parts only, thinly sliced
Freshly ground black pepper
Tabasco Sauce, for seasoning

1
In a saucepan, cover the black-eyed peas with water and bring to a boil.
2
Simmer over low heat until tender, 45 minutes.
3
Drain.
4
Meanwhile, in a skillet, heat the oil.
5
Add the onion, season with salt and cook over moderate heat, stirring, until softened.
6
Cover and cook, stirring occasionally, until browned, 8 minutes.
7
Transfer to a bowl.
8
Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred.
9
Let cool.
10
Peel and seed the bell pepper; cut into 1/4-inch dice.
11
In a saucepan of boiling salted water, cook the diced celery for 30 seconds.
12
Drain, rinse under cold water and drain again.
13
Add the mayonnaise and vinegar to the onion.
14
Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco.
15
Chill before serving.

191

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 11 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 2 tablespoons extra-virgin olive oil, 1 medium sweet onion, finely diced, Salt, 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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