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blackeyedpeasalad

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.

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