Black-Eyed Pea Salad

Ingredients

2 cans (15 oz each) black-eyed peas, drained and rinsed

1 cup cherry tomatoes, halved

1 small red bell pepper, diced

1 small green bell pepper, diced

½ small red onion, finely chopped

1 small cucumber, diced

¼ cup chopped fresh parsley or cilantro

¼ cup olive oil

3 tbsp apple cider vinegar or red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced

½ tsp salt

½ tsp black pepper

¼ tsp cayenne pepper (optional)

Instructions

In a large bowl, combine the black-eyed peas, cherry tomatoes, bell peppers, red onion, cucumber, and parsley.

In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, pepper, and cayenne until emulsified.

Pour the dressing over the salad and toss gently to combine.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Give it a quick toss before serving and adjust seasoning if needed.

This refreshing Southern Black-Eyed Pea Salad is colorful, tangy, and packed with fresh flavor—perfect as a summer side dish, picnic favorite, or light lunch with cornbread on the side.