Colorful, zesty, as a side or with chips, this black eyed pea salad is quite the versatile stunner.
By Kim Lee
This is a perfect crowd-pleasing recipe to throw together on a whim. A few minutes of veggie chopping and can opening, stir it all together and dig in. So versatile, too! This black-eyed pea salad is super yummy with chips as a dip, makes a delicious topping for eggs, salad or tacos and even works well as a fresh tasty side salad.
Black-eyed peas by themselves are pretty boring and bland, but combined with the host of other ingredients in this salad they really come alive. A dressing of your favorite salsa and some diced jalapeño really jazz them up! Your taste buds will be dancing!
Do you have black eyed peas left over? Make this Black Eyed Pea Hummus.
- 1 (14 oz.) can black-eyed peas, drained
- 1 (15 oz.) can white hominy, drained (corn can be used instead)
- 1 green or red bell pepper, finely chopped
- 2 medium tomatoes, chopped and seeded
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1-2 fresh jalapenos, seeded or not (I used 1 seeded jalapeno)
- 1 cup salsa (use your favorite)
- 1 teaspoon salt, plus more to taste as needed
- Drain, chop, mince, seed all ingredients and then combine everything in a large bowl. Serve with your favorite crackers or chips or as a topping or side salad.
- Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined. And who can wait that long!)