Black-Eyed Pea Salad

1
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
This simple, inexpensive salad is often euphemistically referred to as “Texas caviar” in the southern United States.

Ingredients

apple cider vinegar

2 Tbsp

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced

sugar

½ tsp

black pepper

½ tsp, freshly ground

table salt

¼ tsp

hot pepper sauce

tsp, about 4 drops

canned black eye peas

15½ oz, (black-eyed peas) rinsed and drained

uncooked red onion(s)

1 medium, diced

green pepper(s)

1 medium, seeded and diced

sweet red pepper(s)

1 medium, seeded and diced

uncooked celery

2 rib(s), medium, diced

lettuce

1 leaf/leaves, large, red or green variety

Instructions

  1. Whisk the vinegar, oil, garlic, sugar, pepper, salt, and hot pepper sauce in a large bowl. Add the black-eyed peas, onion, bell peppers, and celery. Serve at once or cover and refrigerate for up to 3 days.
  2. To serve, line a serving plate with the lettuce leaves and top with the salad. Yields 1 cup per serving.

Notes

Though you can serve it right away, if you can, to allow its flavors to blend fully. If you can’t find black-eyed peas, canned white beans, pinto beans, or even cooked lentils work just as well.

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