Black Eyed Pea Salad
Southern marinated Black Eyed Pea Salad is a versatile and effortless side dish for your next picnic or potluck dinner. 15 minutes to make!
Servings 6 servings
Ingredients
- 31.6 ounces canned black eyed peas (2 cans) rinsed and drained
- 1 small onion thinly sliced
- ¼ cup fresh parsley chopped
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 garlic clove finely minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon granulated sugar or sugar substitute
- ½ teaspoon salt
- ¼ teaspoon ground 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
- The salad is best when made ahead; even several days in advance is great. The flavors meld and improve with time.
- 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.
- Keeps in the refrigerator for about a week.
Nutrition
Serving: 1 | Calories: 300kcal | Carbohydrates: 36g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 223mg | Potassium: 479mg | Fiber: 10g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg
