Black-Eyed Pea Salad
1
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This humble, inexpensive salad is often euphemistically referred to as “Texas caviar” in the southern United States—and, the reality is, many will prefer this veggie caviar to the real thing. Though you can serve this soon after it is assembled, it’s best if you allow the dressed salad to sit a bit to let the flavors really come together. If you can’t find black-eyed peas, canned white beans, pinto beans, or even cooked lentils will work well in this recipe.
Ingredients
Apple cider vinegar
2 Tbsp
Olive oil
2 tsp
Garlic
1 clove(s), minced
Sugar
½ tsp
Black pepper
½ tsp, freshly ground
Table salt
¼ tsp
Hot pepper sauce
⅛ tsp, about 4 drops
Canned black eye peas
15½ oz, (black-eyed peas) rinsed and drained
Red onion
1 medium, diced
Green bell pepper
1 medium, seeded and diced
Red bell pepper
1 medium, seeded and diced
Celery
2 rib(s), medium, diced
Lettuce
1 leaf/leaves, large, red or green variety
Instructions
1
In a large bowl, whisk the vinegar, oil, garlic, sugar, pepper, salt, and hot pepper sauce. Add the black-eyed peas, onion, bell peppers, and celery. Serve with lettuce leaves or cover and refrigerate for up to 3 days.
2
Per serving: 1 cup
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