Consuming black eyed peas on New Yr’s Day has been a Southern custom for hundreds of years. They’re usually served with collard greens (to characterize paper cash) and cornbread (to characterize gold) to draw wealth and prosperity. This black bean salad is a no-cook different to the basic presentation.
Canned beans are tossed with freshly chopped bell peppers, herbs, and a easy dressing that can have you ever coming again for a second serving to. I’ve included a yellow bell pepper and recent cilantro, so we nonetheless get the identical inexperienced and yellow colours as the standard meal.
It jogs my memory of Cowboy Caviar, however with barely much less spice and extra emphasis on the black-eyed peas.


Substances You’ll Want
- Black Eyed Peas. I exploit two cans for comfort, however you can too prepare dinner black-eyed peas from scratch when you desire. This recipe calls for about 3 cups of beans complete. (White beans or black beans could be swapped for one can, if wanted.)
- Veggies. Pink onion, bell peppers, and celery add taste and crunch to this salad. I made a decision to make use of a purple and yellow bell pepper for further shade, however one will work when you don’t wish to chop two.
- Recent herbs. I examined this recipe with each recent cilantro and flat-leaf Italian parsley. Both choice will work, however I most well-liked the cilantro barely extra. (When you suppose cilantro tastes like cleaning soap, keep on with parsley.)
- Salad Dressing. A easy mixture of purple wine vinegar, olive oil, Dijon mustard, and honey creates a flavorful base for this salad. You possibly can stir all of it collectively in the identical bowl, so there are fewer dishes to wash later.


Find out how to Make Black Eye Pea Salad
Step 1:
Add the olive oil, vinegar, Dijon mustard, honey, salt, and black pepper to a big mixing bowl. Stir properly to combine the dressing.
Subsequent, cube the purple onion. As quickly because it’s chopped, add it to the bowl of dressing and stir properly. It will assist the onion taste mellow, so it’s not fairly as sharp.


Step 2:
Proceed chopping the veggies and including them to the bowl of salad dressing as you go. When you’ve added within the chopped bell pepper and celery, stir once more.
Then open the 2 cans of black eyed beans and drain them by a fine-mesh strainer. Rinse properly beneath operating water till no bubbles kind on the floor. Drain properly, then switch them to the bowl of dressing and veggies.
Add the freshly chopped herbs and stir properly. Cowl the salad bowl tightly and switch it to the fridge. It’s finest to let it marinate for two to 4 hours earlier than serving.


Serving Ideas
As soon as the salad has marinated, take away it from the fridge and stir once more to assist redistribute the dressing. Style the salad and make any changes if wanted. (For instance, if the salad tastes bland, add one other pinch of salt. Or if it tastes too salty, you may stability that out with a squeeze of honey.)
Serve chilled as a aspect dish, or high it with protein for extra of a fundamental course. You may also serve this with chips or pita bread for dipping.
- 2 tablespoons olive oil
- 3 tablespoons purple wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- effective sea salt and black pepper
- ½ purple onion
- 2 bell peppers (any shade)
- 1 celery rib
- 2 (15 ounce) cans black eyed peas
- ½ cup recent cilantro , chopped
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Add the olive oil, vinegar, Dijon mustard, honey, 1 teaspoon effective sea salt, and ½ teaspoon floor black pepper to a big mixing bowl. Stir properly to combine the dressing.
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Subsequent, finely cube the purple onion. As quickly because it’s chopped, add it to the bowl of dressing and stir properly. It will assist the onion taste mellow, so it is not fairly as sharp.
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Finely chop the bell peppers and celery and add them to the bowl of salad dressing as you go. Then, open the 2 cans of black-eyed beans and drain them by a fine-mesh strainer. Rinse properly beneath operating water till no bubbles kind on the floor. Drain properly, then switch them to the bowl of dressing and veggies.
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Add the freshly chopped cilantro and stir properly. Cowl the salad bowl tightly and switch it to the fridge. Let it marinate for two to 4 hours earlier than serving. Then style the salad and serve it chilled. (I often add one other ½ teaspoon of salt at this level, however add it to your style.) This salad could be saved in an hermetic container within the fridge for as much as 4 days.
Energy: 234kcal | Carbohydrates: 36g | Protein: 12g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 37mg | Potassium: 508mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1358IU | Vitamin C: 52mg | Calcium: 42mg | Iron: 4mg
Extra Recipes to Attempt
When you do that Black Eyed Pea Salad, please go away a remark and star score under to let me understand how you prefer it.


