A lovely and delicious black-eyed pea salad that is simple to prepare. Excellent for summer barbecues or potlucks. The next day, it tastes even better!
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 bunch celery, finely chopped
- 2 medium red bell peppers, finely chopped
- 2 medium yellow bell peppers, finely chopped
- 1 large red onion, finely chopped
- 3 bunches fresh cilantro, finely chopped
- ¾ cup extra-virgin olive oil
- ½ cup lemon juice, or more to taste
- 3 tablespoons minced garlic
- 2 tablespoons garlic powder
- 1 tablespoon lemon zest
- salt and ground black pepper to taste
Instructions
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
- You can use 3 cans of black beans and 3 cans of white beans instead of black-eyed peas. You can use orange bell peppers instead of yellow.
Reviews
Wonderful fresh favors! This makes a big batch, so I went for half!