Black Eyed Pea Salad

Name: Black Eyed Pea Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 2 cups grape tomatoes, halved; 1 each small green, yellow and red peppers, finely chopped; 1 small red onion, chopped; 1 celery rib, chopped; 2 tablespoons minced fresh basil; DRESSING:; 1/4 cup red wine vinegar or balsamic vinegar; 1 tablespoon stone-ground mustard; 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 cup olive oil

Total Time Prep: 25 min. + chilling

Yield 10 servings

Contest Winner

Test Kitchen Approved

This eye-catching black eyed pea salad is packed with nutrient-dense ingredients for a healthy dish that's ready for weeknights or picnics.

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Directions

In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts

3/4 cup: 130 calories, 6g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 fat.

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina

Recipe Creator

Community Cook