Portuguese Black Eyed Pea Salad
A vibrant salad featuring black-eyed peas, fresh vegetables, and a tangy dressing, perfect for any meal.
Ingredients
Salad Ingredients
- 1 can black-eyed peas, drained and rinsed Ensure they are well rinsed to reduce sodium content.
- 1 bell pepper, diced (any color will do) Add any color bell pepper for versatility.
- 1 cucumber, diced Use a fresh cucumber for best flavor.
- 1 small red onion, chopped Chop finely to avoid overwhelming flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- ΒΌ cup fresh parsley, chopped For freshness and garnish.
Dressing Ingredients
- 2 tablespoons olive oil Use high-quality olive oil for best taste.
- 1 tablespoon red wine vinegar Can substitute with lemon juice or apple cider vinegar.
- Salt and pepper to taste Season according to personal preference.
Instructions
Preparation
- Gather all your ingredients. Drain and rinse the black-eyed peas thoroughly.
- Dice the bell pepper and cucumber into bite-sized pieces and finely chop the red onion.
- Halve the cherry tomatoes and chop the parsley.
Combine the Vegetables
- In a large mixing bowl, combine the black-eyed peas, bell pepper, cucumber, red onion, cherry tomatoes, and parsley.
- Gently toss the ingredients together until mixed evenly.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Adjust the seasoning to taste to create a light, tangy dressing.
Combine the Salad and Dressing
- Pour the dressing over the mixed salad ingredients in the large bowl.
- Gently toss everything together until the salad is evenly coated.
Taste and Adjust
- Taste the salad and adjust seasoning with more vinegar or salt as needed.
Chill the Salad
- Refrigerate the salad for at least 30 minutes to enhance flavor.
Serve and Enjoy
- Serve chilled and garnish with extra parsley if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Flavors will develop over time.