Easy 55 min

Marinated Black-Eyed Pea Salad

american american_region asian european filipino french greek korean mediterranean middle eastern region side sweet spicy sour bitter savory umami medium fast

Prep

22 min

Cook

33 min

Total

55 min

Ingredients (14)

4 (15 ounce) cans black-eyed peas, rinsed and drained g

1 red bell pepper, finely chopped g

1 yellow bell pepper, finely chopped g

½ onion, finely chopped g

2 jalapeño chiles, seeded and finely chopped g

2 tablespoons chopped fresh parsley g

1 clove garlic, minced g

½ cup red wine vinegar g

2 tablespoons balsamic vinegar g

¼ cup olive oil g

1 teaspoon salt g

1 teaspoon ground black pepper g

½ teaspoon ground cumin g

4 slices cooked bacon, crumbled g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.

Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.

Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.