This easy and quick salad is packed with flavor, protein, and fiber. It only gets better as it sits and is a perfect side for your next summer cookout.
Ingredients
- 2 (15.5 oz) cans black-eyed peas, drained and rinsed
- 2 stalks celery, finely diced
- ¼ yellow onion, finely diced
- 2 Roma tomatoes, diced
- ¼ cup + 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
Steps
- To a large bowl, add the black-eyed peas, celery, onion, and tomatoes.
- In a separate bowl, whisk together the oil, vinegar, and garlic. Season with salt and pepper. Pour vinaigrette into black-eyed pea mixture and toss. Serve at room temperature.
Tips
Two (15.5 oz) cans black-eyed peas equal around 3 1/2 cups, if you want to substitute cooked dried black-eyed peas.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- Wheat Free
- Vegan
- gluten free
- Juneteenth
- Guiding Stars
- June 2022
- Entertaining
- Lactose Free
- Egg Free
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