If you’re from the South then chances are seldom a New Year’s Day passes without black-eyed peas on the menu. And though cooking fresh black-eyed peas with bacon, a ham bone or ham hock yields a tasty result this salad version provides a refreshing and easy twist on a Southern classic that’s perfect for simple entertaining any month of the year.
I’ve been blessed to have grown up with so many wonderful Southern cooks and they knew there’s nothing wrong with a shortcut in the kitchen, especially this time of year. This is a salad I’ve always loved and it can be served year-round as a delicious cold salad for warm weather dining or a great side to welcome New Year’s Day. And it’s a breeze to pull together. Start with canned black-eyed peas then toss in sweet red onions, crisp bell peppers and a handful of garlic cloves.
Brighten things up with an apple cider vinaigrette full of luscious olive oil, sweetened with sugar and a subtle kick courtesy of Tabasco. Give it a good stir and let it chill overnight to let those flavors meld together.
Now you’ve got a salad that’s sure to bring you good luck any month of the year!
Black-Eyed Pea Salad with Cider Vinaigrette
3 cans black-eyed peas, 15.8 ounces each, rinsed and drained
¾ cup thinly sliced red onion
¾ cup chopped green bell pepper
3 to 4 cloves garlic, each clove cut in half
6 tablespoons sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
3 to 4 dashes of Tabasco
Place the black-eyed peas, red onion, bell pepper, and the garlic cloves in a large bowl or container.
In a small bowl, whisk together the sugar, cider vinegar, olive oil, kosher salt, black pepper, and the Tabasco. Whisk until the sugar is completely dissolved, about 30 to 45 seconds.
Pour the vinaigrette over the salad and stir to combine well. Cover and refrigerate 4-6 hours or preferably overnight., stirring occasionally.
Remove the raw garlic cloves before serving. Serves 6.
Black-Eyed Pea Salad
Ingredients
- 3 cans black-eyed peas, 15.8 ounces each, rinsed and drained, halved
- ¾ cup thinly sliced red onion
- ¾ cup chopped green bell pepper
- 3 to 4 cloves garlic, each clove cut in half
- 6 tablespoons sugar
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- 3 to 4 dashes dashes of Tabasco
Instructions
- Place the black-eyed peas, red onion, bell pepper, and the halved garlic cloves in a large bowl or container.
- In a small bowl, whisk together the sugar, cider vinegar, olive oil, kosher salt, black pepper, and the Tabasco. Whisk until the sugar is completely dissolved, about 30 to 45 seconds.
- Pour the vinaigrette over the salad and stir to combine well.
- Cover and refrigerate 4-6 hours or preferably overnight.,stirring occasionally.
- Remove the raw garlic cloves before serving.
