Marinated Black-Eyed Pea Salad

Name: Marinated Black-Eyed Pea Salad
Total time: 16 h 15 min
Yield: 12
Ingredients: 400 g dry black-eyed peas; 0.5 green bell pepper, diced; 0.5 red bell pepper, diced; 0.5 yellow bell pepper, diced; 0.5 small red onion, diced; 1 stalk celery, diced; 2 stalks scallions, chopped; 30 ml vegetable oil; 30 ml white vinegar; 30 g white sugar; 1 clove garlic, minced; 1 drop hot pepper sauce (such as Tabasco®), or to taste; salt and ground black pepper to taste; 15 g chopped fresh parsley; 15 g chopped fresh basil

A delightful, make-ahead black-eyed pea and vegetable salad that's perfect for summer gatherings. Prepare it in advance and chill it for a refreshing and flavorsome dish!

16 hr 15 min

easy

168kcal

calories

28g

carbohydrates

fat

fiber

protein

21mg

sodium

sugar

Lunch American

Ingredients

400 g dry black-eyed peas

0.5 green bell pepper, diced

0.5 red bell pepper, diced

0.5 yellow bell pepper, diced

0.5 small red onion, diced

1 stalk celery, diced

2 stalks scallions, chopped

30 ml vegetable oil

30 ml white vinegar

30 g white sugar

1 clove garlic, minced

1 drop hot pepper sauce (such as Tabasco®), or to taste

salt and ground black pepper to taste

15 g chopped fresh parsley

15 g chopped fresh basil

Directions

Step 1

Place the dry black-eyed peas in a large container and cover them with several inches of cool water. Let them soak for 8 hours to overnight, then drain and rinse them.

Step 2

Transfer the soaked peas to a large stockpot and cover them with at least 5 cm of water. Bring to a boil, then reduce the heat and simmer until the peas are tender, about 1 to 1½ hours. Drain and rinse well with cold water.

Step 3

In a large bowl, combine the cooked peas with the diced bell peppers, onion, celery, and scallions.

Step 4

In a small bowl, mix together the vegetable oil, white vinegar, sugar, garlic, hot sauce, salt, and pepper. Add this mixture to the peas and toss to coat them thoroughly.

Step 5

Cover the bowl and let the salad marinate in the refrigerator for 8 hours or overnight. Just before serving, add the parsley and basil, and mix well.