Black-Eye Pea Salad


  • 2 15 oz cans of black-eyed peas, drained and rinsed
  • 1 small bunch scallions, chopped, white and green parts
  • 2/3 cup red, orange or yellow bell pepper, chopped finely
  • 1/4 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 Serrano pepper, seeds removed and minced
  • 1/2 cup parsley, chopped
  • 3 tbs capers, left whole
  • 3 tbs red wine vinegar
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste

This is a southern favorite salad that uses  black-eyed peas, crisp vegetables and savory flavors.

  • Place all ingredients in a glass or ceramic bowl and mix well.
  • Refrigerate for at least 4 hours, stirring occasionally to marry flavors.

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