Portuguese Black Eyed Pea Salad
A refreshing and nutritious salad featuring black-eyed peas, vibrant vegetables, and a zesty dressing, perfect for any occasion.
Ingrédients
Salad Ingredients
- 1 can black-eyed peas, drained and rinsed
- 1 medium bell pepper, diced (any color)
- 1 medium cucumber, diced
- 1 small red onion, chopped Can substitute with green onions or chives for a milder flavor.
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- to taste Salt and pepper
Instructions
Preparation
- Gather all the ingredients for your Portuguese Black Eyed Pea Salad. Drain and rinse the black-eyed peas thoroughly.
- Dice the bell pepper and cucumber into bite-sized pieces. Chop the red onion finely, and halve the cherry tomatoes. Chop the fresh parsley.
Combine Ingredients
- In a large mixing bowl, combine the black-eyed peas, diced bell pepper, cucumber, chopped red onion, halved cherry tomatoes, and parsley. Mix gently.
Prepare the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
Toss the Salad
- Pour the dressing over the salad ingredients and toss gently to coat.
Taste and Adjust
- Taste the salad and adjust the seasoning by adding more salt, pepper, or vinegar if necessary.
Chill the Salad
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Serve
- Serve the salad from the mixing bowl or transfer it to a serving dish. Garnish with extra parsley if desired.
Notes
Excellent for meal prep as it stays fresh in the fridge for several days. Ideal for barbecues, potlucks, and light lunches.