Black-Eyed Pea Salad

tomato,

red onion, finely chopped

red bell pepper, finely chopped

jalapeno, finely chopped

green onions

parsley leaves

unseasoned rice wine vinegar

canola oil

sugar

Salt and black pepper

black-eyed peas, drained

Combine the first 6 ingredients in a bowl.

In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.

Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

We call this redneck caviar and eat it with tortilla chips.   <div>Giving 4 stars because I think it is really better (health and taste) to use olive oil.  I also suggest adding a diced jalapeno to it. </div>

This black eyed pea salad is fantastic!  Made it for New Year’s but halved the recipe since it was just my husband and me.  Will definitely add it to my favorites.  Made it as stated except for the tomatoes as I didn’t have any on hand.  The hubs has already requested I make it again this week. 

This recipe has become a staple for my New Year's Eve dinner. Black Eyed Peas are good luck for the coming year and Lord knows we need all the luck we can get! Here's to 2021!! 

This salad was a delicious addition to my game day buffet, and I’ll make again for a luncheon dish or cold dinner dish as well. I used seasoned canned BEP’s instead of regular. Besides being a taste bonanza (which it was!), the colors were so beautiful making the dish itself SO eye appealing. Delicious AND beautiful :-) 

Iv repeated this recipe on several occasions with my additions of garlic, jicama, celery and apple cider vinegar. I could the entire bowl by myself. You know.....I think I did, once.<br />

This recipe is a family tradition. Everyone loves it.  I cut the sugar back but don’t o it it entirely because it is one of the layers of flavor in the dish. It does need to marinate before serving. I try to make it the day before but add the parsley at the last minutes. 

This was my first time trying this recipe and I must admit it was amazing! 

Super delicious. Used Extra Virgin Olive Oil instead of canola though.

black-eyed pea salad

Prep Time: 10 minutes

Total: 8 hours, 10 minutes

Servings: 5

Author : Patrick and Gina Neely : Food Network

Ingredients

Instructions

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