Name: Quick and Easy Black Eyed Pea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons lemon juice (juice of 1 lemon); 2 tablespoons extra virgin olive oil; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon kosher salt (I used Seasoning Salt); 1/4 teaspoon sugar (I added a little extra); 1 cup quartered cherry tomatoes (I used roma tomatoes); 1 cup diagonally cut green onion (about 4 green onions); 1/2 cup finely chopped fresh parsley; 1/2 teaspoon chopped of fresh mint (I omit the mint, but that's up to you); 1 (15 7/8 ounce) can black-eyed peas (rinsed and drained); 2 garlic cloves, minced

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Recipe by januarybride

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Quick and Easy Black Eyed Pea Salad created by breezermom

One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!

Ready In:: 10mins
Serves:
Units:

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ingredients

Dressing
3 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons extra virgin olive oil
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon kosher salt (I used Seasoning Salt)
¹⁄₄ teaspoon sugar (I added a little extra)
Salad
1 cup quartered cherry tomatoes (I used roma tomatoes)
1 cup diagonally cut green onion (about 4 green onions)
¹⁄₂ cup finely chopped fresh parsley
¹⁄₂ teaspoon chopped of fresh mint (I omit the mint, but that's up to you)
1 (15 7/8 ounce) can black-eyed peas (rinsed and drained)
2 garlic cloves, minced

directions

Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
Cover and chill.

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RECIPE MADE WITH LOVE BY

@januarybride

Contributor

@januarybride

Contributor

"One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!"

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review by Bev I Am

6/26/2012

I combined the dressing ingredients together for this recipe, gathered the salad ingredients, then realized I did not have a can of black eyed peas. The dressing was already made, other ingredients chopped, so I decided to sub a can of chickpeas for the black eyed peas. The dressing is so good in this that I do believe you could use any kind of pea or bean you wantin this salad. Allowed to marinate a few hours in the frige to combine the flavors, this is one awesome salad. I loved the use of the mint and would not leave it out. The combination of colors and flavors is wonderful. I used only one large clove of garlic and felt it was plenty. Thanks so much for sharing your recipe, JanuaryBride!

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photo by breezermom

6/12/2011

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review by breezermom

6/12/2011

This is quick and easy to make, and used ingredients I had readily on hand...always a plus! I think it tasted better after sitting overnight, but really liked it more at room temperature than cold. Thanks for sharing! Made for ZWT Challenge.

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review by kitty.rock

5/30/2011

Very good - actually the 1st time I've made a BEPea salad! I did not include the mint as I don't care for the flavor too much, but I didn't miss it. Thought the flavor was great and DH loved it chilled, while I liked it better at room temperature. Thanks for posting this quick and easy recipe, I'll be making it again. Made for ZWT7 AFRICA and the HOT PINK LADIES!

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photo by Dr. Jenny

5/29/2011

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