Southern marinated Black Eyed Pea Salad is a versatile and effortless side dish for your next picnic or potluck dinner. 15 minutes to make!
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Ingredients
31.6ouncescanned black eyed peas(2 cans) rinsed and drained
1small onionthinly sliced
¼cupfresh parsleychopped
⅓cupextra virgin olive oil
¼cupred wine vinegar
1garlic clovefinely minced
2teaspoonsWorcestershire sauce
1tablespoongranulated sugaror sugar substitute
½teaspoonsalt
¼teaspoonground black pepper
Instructions
Place the black eyed peas and onions in a medium bowl.
In a small saucepan, add the remaining ingredients and bring just to the boil.
Remove from heat and pour over the peas and onions.
Cover and let stand at least 2 hours, preferably overnight, for flavors to develop.
Notes
Recipe Tips
You'll find canned black eyed peas in the same grocery aisle as kidney beans, garbanzos, etc. Look for ones that are "unseasoned" for this recipe.
The salad is best when made ahead, even several days in advance is great. The flavors meld and improve with time.
Store the salad in a container with a tight fitting lid in the refrigerator for up to a week. Freezing is not recommended.
I strain the salad before serving (a large slotted spoon works well for this), but it's not necessary. If you do strain it, save the marinade and put any leftovers back into it for storage.
Variations
Substitute cilantro or basil for the parsley if you like.
Try a different type of vinegar -- rice wine vinegar is really nice.
For a bit of heat, add a finely diced jalapeno pepper.
Add a diced, very ripe tomato, a finely diced zucchini, or diced cucumber to the mixture.
For a different flavor profile, substitute fresh lime juice for the vinegar.