Black-Eyed Pea Salad With Red Onions And Dill Recipe

Cooking Directions

• STEP 1.Rinse and drain the black-eyed peas.
• STEP 2.In a large bowl, combine the black-eyed peas, diced red onions, and chopped dill.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the black-eyed pea mixture and toss gently to coat.
• STEP 5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 6.Before serving, give the salad a gentle stir and adjust the seasoning if needed.
• STEP 7.Garnish with additional fresh dill and serve chilled.

Cooking Tips

• For a more intense flavor, marinate the salad overnight in the refrigerator.
• You can add other vegetables like diced bell peppers or cherry tomatoes for extra color and crunch.
• If you prefer a milder onion flavor, soak the diced red onions in cold water for 10 minutes before adding them to the salad.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This black-eyed pea salad is a great side dish for grilled meats or as a light lunch on its own.
• Serve it alongside fresh greens or as a topping for tacos or wraps.