Description
A delightful and nutritious black-eyed pea salad that is perfect for any occasion, packed with protein and fiber.
Ingredients
- 2 cups dried black-eyed peas
- 4 slices uncooked bacon (or substitute with smoked turkey or omit)
- 6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- ¼ cup champagne vinegar (or white wine vinegar)
- ¼ cup malt vinegar (or apple cider vinegar)
- ½ cup extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 large red bell pepper, finely chopped
- 1 large green bell pepper, finely chopped
- 2 green onions, thinly sliced
- 1 medium garlic clove, minced
Instructions
- Rinse the black-eyed peas under cold water. In a large pot, combine the peas with the low-sodium chicken broth and bring to a boil. Reduce heat and simmer for 30-40 minutes until tender.
- In a separate skillet, cook the bacon over medium heat until crispy, then let it drain on paper towels.
- In a bowl, whisk together champagne vinegar, malt vinegar, and slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.
- Once the peas are tender, drain and cool slightly. In a large bowl, combine the peas, bell peppers, green onions, garlic, and parsley. Crumble the bacon on top if using.
- Pour the vinaigrette over the salad mixture and toss gently to combine.
- Let the salad sit in the refrigerator for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
Soak peas overnight for softer texture. Customize with additional ingredients like cherry tomatoes or cucumbers. Perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American