A Black-eye Pea Salad Recipe
This simple Black-eye Pea Salad, also known as Redneck or Texas Caviar is scrumptious and perfect for a side dish or appetizer.
Black-eye Pea Salad is a simple side dish or dip that is a healthy choice that’s full of flavor. It’s quite addicting, to say the least, AND pretty light in the calorie department too, which is always a good thing.
You’ll need a few simple ingredients: black-eye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper. The process is pretty simple. Basically, a bunch of chopping, a little mixing, and that’s it. And with bright, happy colors like the ones in this recipe, chopping and cutting can be therapeutic.
After all the chopping and mixing is done, you can serve it right away, or refrigerate and let everything mingle a bit, until ready to serve. Personally, the salad does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge.
This is a basic rendition of an old favorite. You could always add or substitute other peppers, onions or herbs. Maybe spice it up with a jalapeno for some kick. How ever you mix it, this Black-eye Pea Salad is some yummy stuff to be sure.
- 2 – 15 oz. cans of blackeye peas, drained
- ½ cup red onion, diced (about ½ of medium onion)
- ½ cup yellow bell pepper, diced (about ½ of pepper)
- 2 tablespoons green onion, chopped (about 3 green onions)
- ⅓ cup cilantro leaves, rough chopped
- ¼ cup canola oil
- ¼ cup rice wine or white wine vinegar
- ½ teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Begin by draining the peas.
- Dice the purple/red onion, green onion, yellow bell pepper and rough chopping the cilantro.
- Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.
- In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.
- Serve right away or refrigerate until ready to serve.
- * Note that it does seem to taste better when it’s be given time to warm up to room temperature instead of straight out of the fridge.
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