Teresa's Recipes
Black Eyed Pea Salad
Dive into the vibrant world of this refreshing Black Eyed Pea Salad, a medley of colors and textures that is as delightful to the eyes as it is to the palate. Packed with nutrient-rich black-eyed peas, crisp vegetables, and fragrant herbs, this salad is a celebration of summer's bounty. Historically, black-eyed peas have been a staple in Southern cuisine, often associated with good luck and prosperity. Enjoy it as a light meal or a side dish at your next gathering, and let the refreshing flavors dance on your tongue.
Ingredients
- 2 cups, cooked and cooled Black-eyed peas
- 1, diced Red bell pepper
- 1, diced Cucumber
- 1/2, finely chopped Red onion
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh mint
- 1/4 cup Olive oil
- 2 tablespoons, fresh Lemon juice
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 180
- Fat: 9g
- Carbs: 20g
- Protein: 6g
- Sodium: 50mg
- Sugar: 3g
Instructions
- In a large bowl, combine the cooked black-eyed peas, diced red bell pepper, cucumber, finely chopped red onion, and halved cherry tomatoes.
- Gently fold in the chopped fresh parsley and mint, ensuring even distribution of the herbs throughout the salad.
- In a separate small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined to create a zesty dressing.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
- Serve chilled, garnished with additional mint or parsley if desired, and enjoy the burst of freshness!
Tips
- For added protein, consider incorporating diced avocado or crumbled feta cheese.
- This salad can be customized with seasonal vegetables like corn or peas for added sweetness.
- Feel free to substitute lime juice for a different citrus twist in the dressing.