Black Eyed Peas Salad Recipe

This black eyed peas salad recipe is a southern favorite. This side dish will go well with your entrée. My family has cooked up this scrumptious and tasty dish on numerous occasions.

This dish reserved by many for New Year's only, will work well if served at your next barbecue, picnic or family social. Here is the recipe for your enjoyment.

Black-eyed Peas Recipe

3 - cups cooked black eyed peas
1 - cup dehydrated sun-dried tomatoes
1/2 – cup small red onion, thinly chopped or diced
1/2 - cup green bell pepper, thinly chopped or diced
1/2 - cup crumbled feta cheese
1/3 - cup olive oil
1/4 - cup balsamic vinegar
1 - tablespoon chopped parsley
1 - tablespoon chopped basil or oregano
1 - tablespoon Dijon mustard
1 - tablespoon honey

Cookware and Utensils:

1 – medium mixing bowl
1 – small mixing bowl
1 – measuring cup
1 – spoon

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

If you are pressed for time or prefer to use canned beans no problem. Substitute three cups of cooked beans with two 15 ounce cans of black eyed peas.

Rehydrate your sun-dried tomatoes by placing them in warm water. Allow sun-dried tomatoes to set at room temperature for about 30 minutes. Drain juice before adding to black eyed peas salad.

In a medium bowl, form salad by combining black eyed peas, drained rehydrated sun-dried tomatoes, onion, bell pepper, feta cheese, parsley and basil or oregano. Lightly mix all ingredients together.

In a small mixing bowl make dressing by whisking together olive oil, balsamic vinegar, Dijon mustard and honey. Pour dressing over salad and gently toss to coat.

Refrigerate before serving. This salad would make a perfect side dish for your soul food or southern Sunday dinner.

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