This black-eyed pea salad is a tasty combination of peas and chopped vegetables with an easy and flavorful basil vinaigrette. Black-eyed peas have long been a staple in the South, and this salad is an excellent alternative to hopping John or plain cooked black-eyed peas.
This salad is delicious with fresh basil, but you can use dried leaf basil in a pinch. It's a tasty summer salad and makes a nice side dish to take along to a cookout or picnic. Feel free to adapt the recipe with different vegetables to suit your family's tastes.
Serve the salad with steaks or grilled chicken.
- 3 cups black-eyed peas (canned or cooked black-eyed peas, drained)
- 1 small onion
- 2 to 3 ribs celery
- 1 small red
- bell pepper
- 1/4 teaspoon salt
- For the Basil Dressing:
- 1/4 cup cider vinegar
- 3 tablespoons basil (fresh chopped or 1 teaspoon dried)
- 2 to 3 medium cloves garlic (crushed)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup
- extra virgin olive oil
- Garnish: fresh chopped basil or parsley
- Put the drained black-eyed peas in a large serving bowl (or put them in a large container if you will be transporting the salad).
- Peel the onion and chop it finely along with the celery. Slice the pepper in half and remove the seeds and stem. Chop it finely.
- Add the chopped vegetables to the peas along with the 1/4 teaspoon of salt; toss and set aside.
- In a small bowl, whisk together the vinegar, basil, garlic, sugar, black pepper, and the remaining 1/4 teaspoon of salt. Gradually whisk in the olive oil until the dressing is well blended. You can use a blender for this step or put it all in a jar with a screw-top lid and shake to blend.
- Pour the dressing mixture over the peas and vegetables; toss to blend thoroughly.
- Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight to give the flavors time to intermingle and develop flavor.
- Serve the salad garnished with fresh chopped parsley or basil.
Tips and Variations
- Add about 1/4 to 1/2 cup of finely chopped or shredded carrot.
- Add 1/2 cup of diced seeded tomato to the peas along with the chopped vegetables.
- For a smoky flavor add a few strips cooked and crumbled bacon or about 1/2 to 3/4 cup of diced leftover ham to the salad.
- Stir a few tablespoons of shredded Parmesan cheese into the salad.
- Replace the chopped onion with chopped green onion (scallion) or red onion.
- Add 2 tablespoons of chopped fresh parsley to the peas and vegetables.
- For heat, add about 1/4 teaspoon of crushed red pepper flakes to the dressing mixture, or mince a small, seeded jalapeno pepper and toss it with the peas and vegetables.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||5 g|
|Unsaturated Fat||26 g|
|Dietary Fiber||6 g|