Black-Eyed Pea Salad

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 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. And it’s perfect for New Year's or simple entertaining any other day of the year.

Course Salads

Servings 6 servings

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.