This salad is full of fiber, flavorful, and is perfect to keep in the fridge for a quick, filling snack. The flavor of the salad gets better with time, so don't be surprised if you find yourself eating a huge bowl days after you make it. Black-eyed peas, if you haven't had them before, remind me more of beans than a pea. They're tiny, a little grainy, and pair nicely with the ingredients below.
When I was younger, my brother and I would do anything and everything we could possibly do to not have a single taste of this salad (I guess black-eyed peas sounded gross back then?), but now I love this and would consider making it any time of the year.
Black-Eyed Pea SaladIngredients:
1 (16-ounce) bag frozen black-eyed peas
¼ teaspoon salt
1 (14.5-ounce) can vegetable broth
1 cup water
1 teaspoon sugar
1 jalapeno, rinsed but left whole
1 bay leaf
4 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1 green pepper, seeded and chopped (about 1 cup)
2 medium ripe tomatoes, diced
2 green onions
In a medium pot, combine frozen black-eyed peas, salt, vegetable broth, water, sugar, jalapeno pepper, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Turn off heat and allow peas to cool in the cooking broth for two hours or overnight before finishing salad.
There should be about ¼ cup of cooking liquid left in the kettle. Discard the bay leaf and dice jalapeno (optional). Stir tin cider vinegar and olive oil into the cooking liquid. Add green pepper, tomato, green onion, and jalapeno (optional). Toss to mix; serve chilled or at room temperature.
*This is a guest post I wrote for Jolts & Jollies