Warm Black-Eyed Pea Salad Recipe

Cooking Directions

• STEP 1.Rinse and drain the black-eyed peas.
• STEP 2.In a large pot, bring water to a boil and add the black-eyed peas. Cook until tender, about 30 minutes.
• STEP 3.While the peas are cooking, prepare the vegetables. Chop the bell peppers, red onion, and cherry tomatoes.
• STEP 4.In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, and pepper to make the vinaigrette dressing.
• STEP 5.Once the black-eyed peas are cooked, drain them and transfer them to a large mixing bowl.
• STEP 6.Add the chopped vegetables and vinaigrette dressing to the bowl with the black-eyed peas. Toss to combine.
• STEP 7.Let the salad sit for a few minutes to allow the flavors to meld together.
• STEP 8.Serve the warm black-eyed pea salad as a side dish or a light meal. Enjoy!

Cooking Tips

• You can use canned black-eyed peas instead of cooking them from scratch to save time.
• Feel free to add other vegetables like cucumbers or avocado to the salad for extra freshness.
• For added flavor, you can sprinkle some crumbled feta cheese or chopped fresh herbs on top of the salad before serving.

Storage and Serving

• This salad is best served warm, but you can also enjoy it chilled.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the salad for a minute or two until warmed through.