Make-Ahead Black-Eyed Pea Salad

This is a great summer black-eyed pea salad recipe, given to me by a friend. Nutritious and colorful, it’s sure to be a hit!

INGRIDIENT

1 (16 ounce) package dry black-eyed peas

½ green bell pepper, diced

½ red bell pepper, diced

½ yellow bell pepper, diced

½ small red onion, diced

1 stalk celery, diced

2 stalks scallions, chopped

⅛ cup vegetable oil

⅛ cup white vinegar

⅛ cup white sugar

1 clove garlic, minced

1 drop hot pepper sauce (such as Tabasco®), or to taste

salt and ground black pepper to taste

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

Step: 1

Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

Step: 2

Mix bell peppers, onion, celery, and scallions with peas in a large bowl.

Step: 3

Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.

Step: 4

Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Per Serving: 163 calories; protein 9.2g; carbohydrates 26.4g; fat 2.8g; sodium 12.4mg.

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage