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Southern Caviar Black Eyed Pea Salad

Southern Caviar Black Eyed Pea Salad

This Southern Caviar Black Eyed Pea Salad is a vibrant, refreshing, and incredibly versatile dish, perfect for everything from potlucks to a quick, healthy lunch. It's a fantastic way to enjoy a delicious, protein-packed meal that's both economical and packed with incredible Southern-inspired flavors.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 3 (15-ounce) cans black-eyed peas rinsed and drained thoroughly
  • 1 ½ cups corn kernels (fresh, frozen thawed, or canned and drained)
  • 1 large red bell pepper finely diced
  • 1 large green bell pepper finely diced
  • 1 medium red onion finely diced
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
For the Vinaigrette:
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon granulated sugar (or maple syrup for a refined sugar-free option)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Pinch red pepper flakes (optional, for a little kick)

Equipment

  • Small bowl or jar with tight-fitting lid
  • Large mixing bowl

Method
 

  1. Prepare the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, Dijon mustard, minced garlic, granulated sugar, salt, black pepper, and optional red pepper flakes. Whisk vigorously or shake well until all ingredients are thoroughly combined and the sugar is dissolved. Taste and adjust seasoning as needed. Set aside.
    ½ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, 1 teaspoon granulated sugar, ½ teaspoon salt, ¼ teaspoon black pepper, Pinch red pepper flakes
  2. Combine Salad Ingredients: In a large mixing bowl, gently combine the rinsed and drained black-eyed peas, corn kernels, finely diced red bell pepper, green bell pepper, and red onion. Add the chopped fresh cilantro and parsley.
    3 (15-ounce) cans black-eyed peas, 1 ½ cups corn kernels, 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, ½ cup chopped fresh cilantro, ½ cup chopped fresh parsley
  3. Dress the Salad: Pour the prepared vinaigrette over the black-eyed pea mixture.
  4. Toss and Chill: Gently toss all the ingredients until the vegetables and peas are evenly coated with the vinaigrette. For best results and to allow the flavors to meld beautifully, cover the bowl and refrigerate for at least 30 minutes before serving. An hour or two is even better!
  5. Serve: Give the salad a final stir before serving. Serve chilled as a dip with tortilla chips, a side dish, or even a light lunch.

Notes

1. Don't skip rinsing the black-eyed peas thoroughly to remove excess sodium and starch.
2. Chop your vegetables uniformly for balanced bites and appealing aesthetics.
3. Fresh cilantro and parsley are crucial for the vibrant flavor of this salad.
4. Allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully.
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