Black Eyed Pea Salad Recipe
Black eyed peas, seeded jalapeño, red onion, herb dressing. Gluten, soy, and nut free
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Ingredients
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Salad Ingredients
Herb Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Black Eyed Peas
If using dried black eyed peas, soak them overnight in water. Drain and rinse, then cook in a pot of boiling water for about 30 minutes or until tender. If using canned black eyed peas, simply drain and rinse them.
- 2
Chop the Vegetables
Finely chop the seeded jalapeño, red onion, and cherry tomatoes. Rinse and chop the fresh cilantro. Combine all the chopped vegetables in a large mixing bowl.
Dressing Preparation
- 3
Make the Herb Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano until well combined.
Combine and Serve
- 4
Mix Everything Together
Add the cooked black eyed peas to the bowl with the chopped vegetables. Pour the herb dressing over the salad and gently toss to combine all ingredients.
- 5
Serve
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
