Black Eyed Pea Salad
Cuisine: Southwest
Author: Anita Edge
Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Slightly tangy, a bit spicy, a little sweet, with a bit of crunch, this is my all time favorite way to have black eyed peas.
Ingredients
  • 1 15 oz can black eyed peas, drained
  • ¼ cup diced red onion
  • 3 tbsp olive oil
  • 3 cloves garlic, pressed
  • 2 tbsp balsamic vinegar
  • ½ tsp spicy brown mustard
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup diced fire roasted red bell pepper
  • 2 tbsp diced mild or medium hot green chiles
  • ½ cup sliced water chestnuts
  • ½ cup diced tomatoes
Instructions
  1. Sautee the garlic in the olive oil just until soft, about 2 minutes. Turn off the heat.
  2. Stir in the balsamic vinegar, mustard, honey, salt, and pepper and set aside.
  3. Drain the black eyed peas and put in a large bowl.
  4. Stir in the red bell pepper, green chiles, and water chestnuts, mixing well.
  5. Pour the olive oil & vinegar mixture over the black eyed pea mixture and blend thoroughly.
  6. Gently stir in the tomatoes, saving a bit for garnish.
  7. Serve as a side dish.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/salads/black-eyed-pea-salad/