Description
A flavorful dish made with black-eyed peas, vegetables, and a tangy dressing.
Ingredients
Scale
- 2 cups black-eyed peas, cooked
- 1 cup diced bell pepper
- 1 cup diced onion
- 1 cup diced tomatoes
- 1/2 cup corn, canned or frozen
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked black-eyed peas, bell pepper, onion, tomatoes, and corn.
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the black-eyed pea mixture and toss to combine.
- Let it sit for at least 30 minutes in the refrigerator before serving.
- Serve chilled or at room temperature.
Notes
- This dish can be made a day ahead for better flavor.
- Feel free to add other vegetables like cucumber or jalapeño for extra crunch.
- Great as a side dish or a light snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mississippi caviar, black eyed pea, salad