Black Eyed Pea Salad
Here’s a delightfully different salad recipe I got from Pioneer Woman. However, as with most anything I set out to do, I don’t follow the rules and do it MY WAY. I’ve never really been a fan of black eyed peas, but this salad is incredible. Before passing judgement – be brave, be bold, and try it!
I served this as a salad, but you could also serve it as a salsa/dip along with corn chips. Either way, you can’t go wrong.
Dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon celery salt
- 1 teaspoon fine ground black pepper
Salad:
- 1 sweet red pepper, cored, sliced, and diced
- 1 sweet green pepper, cored, sliced, and diced
- 1-2 fresh jalepeno peppers, cored, seeded, sliced, and diced (if you love HOT, leave some seeds)
- 1 peeled, cored, diced cucumber
- 1 bunch green onions, chopped
- 2-3 stalks celery, chopped and diced
- 2 cans drained black eyed peas
Prepare dressing, set aside. Chop fresh veggies. Place chopped veggies in a large salad bowl. Add peas and stir. Pour dressing over veggies and peas. Toss to coat veggies with dressing. Cover and refrigerate a couple of hours before serving.
Variation:
I’ve already made this salad twice this week. The second time, I used black beans instead of the black eyed peas. When I make this again, I plan to add a chopped avacodo and a little fresh garlic in the mix. I believe we have a new favorite at our house for the new year.
Ohhh, that does sound good!
It sure WAS good!