Black-Eyed Pea Salad with Peppers & Herbs
A vibrant black-eyed pea salad with sweet roasted peppers, fresh scallions, and parsley. Light, refreshing, and full of flavor, it’s an easy plant-based dish perfect for warm days and the carnival period.
A vibrant black-eyed pea salad with sweet roasted peppers, fresh scallions, and parsley. Light, refreshing, and full of flavor, it’s an easy plant-based dish perfect for warm days and the carnival period.
Info
Prep Time:
10mCook Time:
25mDifficulty Level:
Ingredients
- 1 lb (500 g) black-eyed peas
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 scallions (with greens), finely chopped
- 1 small onion, thinly sliced into rings
- 2 roasted red peppers (jarred, packed in oil), finely chopped
- 3 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
Place the black-eyed peas in a pot, cover with water, and bring to a boil. Boil for 5 minutes.
Drain the beans and discard the water.
Return them to the pot, cover with fresh water, and boil for about 20 minutes, or until tender. Add salt during cooking.
Drain and allow the beans to cool completely.
Transfer the cooled beans to a large salad bowl.
Add the chopped scallions, sliced onion, and chopped roasted red peppers.
In a small bowl, whisk together the olive oil and red wine vinegar with plenty of salt and freshly ground pepper until emulsified.
Pour the dressing over the salad and toss well to combine.
Sprinkle generously with chopped parsley and toss again 2–3 times to allow the flavors to meld before serving.
Recipe Tips
For extra depth of flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. You can also enrich it with additions like olives or sautéed mushrooms for a heartier variation.
