Black eyed pea salad. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. This black-eyed pea salad a Greek-inspired side dish I've done in various forms over the years. I love black-eyed peas because they cook very fast and need no pre-soaking the way a lot of regular beans do.
You can have Black eyed pea salad using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Black eyed pea salad
- You need 4 cans of black eyed peas.
- It’s 1 of bell pepper.
- It’s 1 of onion.
- You need 1/4-1/2 cup of Italian salad dressing.
Black-eyed peas combine with fresh vegetables to create a delicious Southern side dish. If you want to use dried black-eyed peas instead, don't be discouraged by the directions on the package. You DON'T need to soak them overnight, nor do you need to cook them for two hours. PIN Black-Eyed Pea Salad to try it later!
Black eyed pea salad instructions
Combined black eyed peas Bell pepper onion..
Add dressing salt and pepper to taste..
Chill at least 2 hours.
You might be looking at the introduction to this recipe and wondering why I'm talking about Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette when New Year's Day is still more than a week away, but at my house the holiday. Black-eyed peas are not just for New Years! They are delicious little white beans with a mild taste and smooth texture, and as such can and should be enjoyed year-round. This simple, refreshing bean salad recipe makes a great summer side or potluck dish. Black Eyed Pea Salad — A Bold Southern-style salad that produces various and wonderful texture , with creamy avocado.
