A great side that’s a bit tangy and packed with fiber, iron, and protein thanks to the black eyed peas. It’s also a nice cold dish to have during the last of these warm summer days and if you use a can of beans there is no actual cooking involved!
Make it a meal with grilled vegetable fajitas or tacos and don’t forget the margaritas!
Enjoy and I hope you have had a lovely August!
Southwestern Black Eyed Pea Salad
This recipe is from the American Heart Association’s Low-Salt cookbook, 4th Edition. The original recipe does not call for salt but I ended up adding a teensy bit in there since I opted out of the jalapenos and it needed a little something.
Below are all the ingredients needed to make this salad, feel free to adjust quantities to your liking. I try to make sure the ingredients are balanced, and that the amount of peas, pepper, and onion are about the same. This is a great dish to make the night before and easy to put together a large serving for a party or get together.
Makes about 4 servings.
- 2 cups of cooked black eyed peas
– 1 small or 1/2 a large green bell pepper, diced
– 1/2 a small white onion, diced
– 1 TBS canola oil
– 1 to 2 TBS red wine vinegar
– freshly ground pepper, to taste
– salt, to taste
– jalepenos, seeded and diced (optional)
In a medium bowl, toss together the peas, green pepper, onion, and jalapenos (if using). Add the oil and vinegar. Add pepper and salt. Mix well and taste test. Add more oil, vinegar, and seasoning as needed. Toss again. Refrigerate until ready to serve.