This cold black eyed pea salad can ideal for warm-weather meals and meal prep, and can be enjoyed as a side dish or main.
Course: Side Dish
Servings: 4
Ingredients
3cupscooked black-eyed peasor 2 15-oz cans of black-eyed peas. Equivalent to approximately 1 cup of uncooked beans
1/2cupminced celery
1/4cupminced red onion
1medium roasted red bell pepperchopped, or use raw red bell pepper
1tbspdijon mustard
1tbspapple cider vinegar
1-2tsphot sauce depending on your spice tolerance
1tsppure maple syrup or agave
1 1/4tspsea salt
1tspdried oregano
1tspdried thyme
2tbspextra virgin olive oil
1/4cupchopped parsley
Instructions
In a large bowl, toss together the black eyed peas, celery, onion, and roasted red bell pepper.
In a small bowl, whisk together the mustard, vinegar, hot sauce, maple syrup, salt, oregano, and thyme. Drizzle in the oil while whisking vigorously until the mixture is well blended and creamy. Pour the dressing over the black eyed peas and stir well to combine. Add the parsley, and stir more.
Let this salad marinate for a few hours before serving, or overnight. It gets tastier as it marinates.