Black Eyed Pea Salad

READY IN: 16mins
Recipe by threeovens

A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From "Food and Wine" magazine.

Top Review by Dr. Jenny

This salad was really good, especially wrapped in flat bread. Like another reviewer, I sauteed the onion and celery together versus dirtying another pan to boil the celery. I realized I only had a green bell pepper and was in a hurry so I just diced up a jarred roasted red bell pepper. I used canned beans, therefore I skipped step one. I liked the combination of mayo and cider vinegar and definitely thought the recipe benefitted from the addition of hot sauce. This came together in snap and made for a flavorful sandwich filling that I enjoyed. Thanks! Made for ZWT9.

Ingredients Nutrition

Directions

  1. Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
  2. Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
  3. Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
  4. In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
  5. To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
  6. Chill.

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