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Black-Eyed Pea Salad

Recipe information

  • Yield

    serves 8

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup sugar
3 cups black-eyed peas, cooked
1 red bell pepper, seeded and diced
1/2 cup chopped green onion with tops
1 large tomato, diced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
4 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 large banana pepper (mild), seeded and diced
1 hot green pepper, seeded and diced (optional)

Preparation

  1. Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.

Paula Deen's Kitchen Classics
TagsSaladSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableBell PepperTomatoParsleyHerbs & SpicesSideDinnerDairy FreeNut FreeGluten FreeVeganVegetarianNo-CookNew YearsCookbooks
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