Recipe: Black-Eyed Pea Salad
Winter is slowly creeping out and warmer weather is teasing its way in. My cravings for rich and hearty dishes are subsiding with the promise of juicy strawberries, crisp asparagus, and delicate green peas.
Unfortunately for me, the weather isn’t completely cooperating with my cravings, so it will be just a few more weeks until I can fully celebrate the bounties of spring.
In the meantime, I will enjoy this delicious pantry meal, livened up with some year-round grocery store produce. This southern “salad” has become a staple in my house. I’ve enjoyed it as a quick dip (add some corn and a side of chips!) for spontaneous get-togethers, as the perfect addition to a summer potluck, and as a healthy lunch on the go.
This recipe is also completely adjustable to what’s in your kitchen. Have some fresh peas from the farmers market? Use those! Don’t have cider vinegar? Try using red wine vinegar. Only have a green pepper and white onion? Whatever. Just don’t hesitate to suit this to your taste. This recipe is a mere guideline for pantry yumminess.
What are your go-to dishes during this in-between season?
Black-Eyed Pea Salad
2 (15 ounce) cans black-eyed peas, drained and rinsed
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon minced jalapeno (or more to taste)
1/2 cup apple cider vinegar
1/3 cup canola oil
1 teaspoon Worcestershire sauce
1 teaspoon sugar
Salt and Pepper, to taste
Mix the black-eyed peas, red bell pepper, onion, and jalapeno into a large bowl.
To make the dressing, combine cider vinegar, canola oil, Worcestershire sauce, and sugar and whisk well. Season with salt and pepper. Pour over the black-eyed pea mixture and gently combine. Taste and season with more salt and pepper if necessary. Chill for at least an hour, or overnight. Allow to warm up just a bit before serving, as the dressing will thicken in the fridge.
This recipe can be easily doubled to serve a crowd.
(Images: Nealey Dozier)