Black Eyed Pea Salad
Ditch the traditional bean salad! Here's a zesty twist for your next potluck or picnic.
Ingredients
- 3 Tablespoons Red Wine vinegar
- 2 Tablespoons Vegetable oil
- 2 Tablespoons hot sauce optional
- 2 Tablespoons cilantro chopped
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 2 15.5 oz cans black-eyed peas drained and rinsed
- 1 onion diced
- 1 tomato diced
- 1 green pepper diced
Instructions
- Whisk first 6 ingredients in a large bowl.
- Add black-eyed peas and next 3 ingredients, tossing to coat. Cover and chill at least 2 hours.
- Travels well! Can be served at room temperature.
Notes
Here's a delicious variation on this recipe -
Instead of black eyed peas, substitute 1 can black beans, drained and rinsed, and 1 can of corn, drained.
If you don't like cilantro, use chopped fresh basil instead.