This black-eyed pea salad recipe is so quick and easy to make, you’ll be able to whip it up anytime the mood strikes. And because it’s vegan, gluten-free and dairy-free, your whole family can enjoy this dish without worry! Now that summer has arrived, there are plenty of opportunities for outdoor eating. For those days when you want something filling but healthy or don’t have much time to prepare a meal from scratch before heading out the door with your kids, this recipe is perfect. It takes just 10 minutes to mix together all the ingredients in a bowl and then another 5 minutes for chilling time – that’s less than 20 minutes total work! You can also prep ahead by keeping canned black eyed peas on hand in
prep: 30 mins additional: 8 hrs total: 8 hrs 30 mins Servings: 8 Yield: 8 serving
salt and pepper to taste
1 medium green bell pepper, chopped
1 large tomato, chopped
2 (15.5 ounce) cans black-eyed peas
3 tablespoons balsamic vinegar
½ red onion, diced
1 stalk celery, chopped
1 medium red bell pepper, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Per Serving: 132 calories; protein 5.8g; carbohydrates 19g; fat 4.1g; sodium 478mg.