Description
This easy black eyed pea salad is full of fresh vegetables and mixed with a zingy vinaigrette! Bell pepper and mango make a sweet and savory counterpoint.
Ingredients
Scale
- 3 cups cooked black eyed peas (1/2 pound) or 2 15-ounce cans
- 2 green onions
- 1/3 cup red onion
- 1 yellow bell pepper
- 1 medium peach or 1/2 mango (1/2 cup diced), optional
- 1/3 cup chopped cilantro
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 1 teaspoon sugar or maple syrup
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper
Instructions
- If necessary, cook the black eyed peas.
- Thinly slice the green onions. Mince the red onion. Dice the yellow pepper. Chop the cilantro. If using, chop the peach or cut the mango into bite-sized pieces. Place all the fresh ingredients and black eyed peas into a large bowl.
- In a medium bowl, whisk the apple cider vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil until thickened.
- Pour the dressing onto the fresh ingredients. Add the salt and fresh ground pepper to taste. Taste and add additional salt as needed (especially if you’re using cooked black eyed peas: they’ll have less salt than canned). Serve immediately or refrigerate up to 3 days.
- Category: Side Dish
- Method: Raw
- Cuisine: Salad
- Diet: Vegan
Keywords: Black Eyed Pea Salad