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Make-Ahead Black-Eyed Pea Salad
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
975 minutes
Summer black-eyed pea salad: a refreshing make-ahead dish for parties or potlucks.
Ingredients:
  • 1 (16 ounce) package 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
  • 0.125 cup vegetable oil
  • 0.125 cup white vinegar
  • 0.125 cup white sugar
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce (such as Tabasco®), or to taste
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh basil
Instructions:
  • In a large container, generously cover dried peas with cool water. Allow to soak for 8 hours or overnight. Drain and rinse thoroughly.
  • In a large stockpot, cover peas with at least 2 inches of water and bring to a boil. Simmer until peas are tender, about 1 to 1½ hours. Drain and rinse with cold water.
  • Combine peas with vibrant bell peppers, aromatic onion, crunchy celery, and flavorful scallions in a spacious bowl.
  • In a small bowl, combine oil, vinegar, sugar, garlic, hot sauce, salt, and pepper. Pour this flavorful mixture over the peas and toss well to coat them evenly.
  • Marinate in the refrigerator for 8 hours or overnight. Stir in fresh parsley and basil right before serving.

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