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.
The resulting colorful recipe will be very bright and appealing to see.
And taste cool and refreshing when eaten.
Here is the recipe for your enjoyment.
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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
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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