Black-Eyed Pea Salad

{ Black-Eyed Pea Salad }

This is another one of my very favorite summer sides. It is great for a cookout or potluck and is easy to make ahead. This is another recipe borrowed from my mom…she makes it every year for her Fourth of July party, along with spinach and dill couscous and  farafalle with smoked mozzarella!

Here is a recipe for a black-eyed pea salad!

{ ingredients }

  • 2 15 oz. cans of black-eyed peas, drained and rinsed
  • 1 ear of fresh sweet corn, off the cob
  • 1 cup cherry tomatoes, halved (I always prefer the yellow sunbursts)
  • 1 bunch of radishes, chopped
  • 2 bell peppers, chopped (I used red and yellow)
  • 1 jalapeno, finely diced (optional)
  • 1/3 cup green onion, chopped
  • 4 Tbs. fresh parsley, chopped
  • 1/2 cup EVOO
  • Juice from 2 lemons
  • 1/2 cup feta
  • Salt & pepper to taste

{ directions }

  1. In a large bowl, combine black-eyed peas and veggies.
  2. In a small container, make your dressing with the lemon juice, oil, parsley and salt and pepper to taste.
  3. Combine all in a bowl. Marinate in the refrigerator 30 minutes and add feta just before serving.
  4. Enjoy! Yum!

{ Options & Add-Ins }

  • Add 1/2 red onion and/or 2 cloves or garlic for more kick
  • Add a dash of cumin
  • For added char flavor, grill the corn and/or jalapeno before adding
  • Chop large for side salad or smaller for a dip

Makes about 8-10 servings. 195 calories per serving.

{ Keep Cooking in Love & Light! }




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