Description
This vibrant Black Eyed Pea Salad combines crisp bell peppers, fresh scallions, and a tangy vinaigrette of olive oil, Champagne vinegar, and apple cider vinegar. Seasoned with garlic powder, dried parsley, kosher salt, and freshly ground black pepper, it’s a refreshing, protein-packed dish perfect for gatherings or as a light meal. Quick to prepare and served chilled, this salad offers a delightful blend of flavors and textures.
Ingredients
Scale
Vegetables
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 scallions, thinly sliced
Seasonings & Herbs
- ¼ tsp garlic powder
- 1 tsp dried parsley
- 1 Tbsp kosher salt
- 1½ tsp freshly ground black pepper
Dressings
- ½ cup olive oil
- ¼ cup Champagne vinegar
- ¼ cup apple cider vinegar
Beans
- 3 (15-oz) cans black eyed peas, drained and rinsed
Instructions
- Prepare the vinaigrette: In a medium bowl, whisk together the finely chopped red and green bell peppers, thinly sliced scallions, garlic powder, olive oil, Champagne vinegar, apple cider vinegar, dried parsley, kosher salt, and freshly ground black pepper until well combined and emulsified.
- Combine with black eyed peas: Add the drained and rinsed black eyed peas to the bowl with the vinaigrette and gently toss everything together to evenly coat the peas with the dressing and distribute the vegetables throughout the salad.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and to serve it refreshingly cold.
Notes
- Use fresh bell peppers for best crunch and flavor.
- Rinsing and draining canned black eyed peas reduces sodium and improves texture.
- Adjust salt and pepper to taste depending on dietary needs.
- This salad can be stored covered in the refrigerator for up to 3 days.
- For a little extra zing, add a splash of hot sauce or a pinch of cayenne pepper.
