Black-Eyed Pea Salad (or Dip)
Growing up, my mom always served black-eyed peas and some kind of cooked cabbage on New Year’s Day to signify luck and good fortune in the coming year. This is my version of a fairly well-known Black-Eyed Pea Salad, which I like to serve dip style with tortilla chips.
This is a great appetizer for parties and holds up well if you make it a day in advance.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
15
Serves: 10-12
Ingredients
- 45 oz45 oz45 oz Black Eyed Peas, (3 cans), drained and rinsed
- 1 bunch1 bunch1 bunch Green Onion (Scallion), thinly sliced
- 111 Jalapeño, seeded and diced
- 111 Red Bell Pepper, seeded and diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 cup1 cup1 cup Flat Leaf Parsley, chopped
- .5 cup.5 cup.5 cup Cilantro, chopped
- 3 Tbsp3 Tbsp3 Tbsp White Balsamic Vinegar
- 222 Lime, juiced
- 1.5 tsp1.5 tsp1.5 tsp Hot Sauce
- 2 Tbsp2 Tbsp2 Tbsp Worcestershire Sauce
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- .75 tsp.75 tsp.75 tsp Black Pepper
- .75 cup.75 cup.75 cup Extra Virgin Olive Oil
Dressing
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add first 7 ingredients to a large bowl. Stir to combine.
- In a small bowl, add the juice of 2 limes (about ⅓ cup juice), with hot sauce and Worcestershire sauce. Add in salt, cracked black pepper and white balsamic vinegar. Whisk to combine.
- Slowly drizzle in olive oil while continuing to whisk to create the vinaigrette.
- Pour vinaigrette into the bowl with the black-eyed pea mixture, tossing to combine. Store in an air-tight container in the refrigerator. Serve as a side salad or with tortilla chips as a dip.
- Make a day in advance to allow flavors to come together. Leftovers keep in the refrigerator for up to a week.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 273 |
| Fat: | 17 g |
| Carbohydrates: | 25 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 284 mg |
| Fiber: | 5 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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One response to “Black-Eyed Pea Salad (or Dip)”
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I can bring the chips!! This looks so tasty Reed!!