We don’t live close to family, so there are a couple of folks that have adopted my husband and I as their kids, well actually, we’re lucky enough to have been “adopted” by several families in the area. They take exceptionally good care of us and we thoroughly enjoy sharing delicious meals with them (as they are all very good cooks). One couple is from North Carolina, so when I saw a recipe for black eyed pea salad, I knew I had to bring it the next time we went to their place for a meal. And I was absolutely right to be excited. I don’t remember if I’ve ever had black eyed peas before, but I love this salad. It’s bright and beautiful and reminded our friends of home. It’s a perfect salad to have with grilled burgers or chicken breast, and is easy to make for potlucks – where it’s sure to be a hit.
A brilliant and beautiful salad full of color with a flavor of the South. Canned black eyed peas make this a snap to make, and it’ll be a sure favorite at your next potluck or barbecue.
- 2 cans black eyed peas, rinsed and drained
- 2 cups tomatoes, chopped
- 2 sweet bell peppers, (one orange, one yellow), chopped
- 1 small red onion, chopped
- 1 celery rib, chopped
- 2 Tbsp fresh basil, minced
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp fresh oregano, minced
- ¾ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
- In a large bowl, combine the salad ingredients and mix well.
- In a small canning jar, combine the dressing ingredients. Seal the jar with a lid and shake until well combined.
- Pour the dressing over the salad and mix until the dressing is completely mixed in.
- Refrigerate until serving.
Preparation time: 5 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Gluten free
Number of servings (yield): 10
Culinary tradition: USA (Southern)
Entire recipe makes 10 servings
Serving size is about ½ cup.
Each serving = 4 Smart Points/3 Points
PER SERVING: 130 calories; 6g fat; .8g saturated fat; 15g carbohydrates; .2g sugar; 5g protein; 3g fiber