Because it’s made with black-eyed peas and other veggies, this Healthy Black-Eyed Pea Salad is as nutritious as it is delicious and perfect for New Year's Day!
2green onions or scallionsjust the white part finely chopped
2tablespoonfresh parsleychopped
3tablespoonbalsamic vinegar
2tablespoonextra virgin olive oil
½teaspoonkosher salt
¼teaspoonground black pepper
Optional: juice of ½ of a lime
Instructions
Combine the black-eyed peas, tomato, bell peppers, celery, jalapeno, onions, and parsley in a medium-size bowl and mix well. Set aside.
Combine the balsamic vinegar, olive oil, salt, and pepper in a small bowl and whisk until emulsified, or combine in a mason jar and shake well.
Pour over the black-eyed pea mixture and toss to combine.
Cover and refrigerate for at least 4 hours or overnight. Optional, before serving, squeeze the juice of ½ of a lime over the salad. Serve cold or at room temperature.
Notes
*Canned black-eyed peas are too soft and mushy to be used in this recipe. Here is a link to my easy recipe for Southern Black Eyed Peas. [nutrition-label]