Spicy Shrimp and Black Eyed Pea Salad

Filled with bright herbs and crunchy raw onions, this salad makes a great nutritious side or light meal.
By Amber Massey
Spicy Shrimp and Black Eyed Pea Salad

Spicy Shrimp and Black Eyed Pea Salad
 
Prep Time
Total Time
 
Filled with bright herbs and crunchy raw onions, this salad makes a great nutritious side or light meal.
Author:
Recipe Type: Side
Ingredients
  • 1 lb medium cooked shrimp, peeled and deveined, tails removed
  • 2 cans black eyed peas, rinsed and drained
  • 2 Roma tomatoes, chopped
  • ½ large red onion, diced
  • 1 bell pepper, chopped (I used ½ yellow and ½ orange for color)
  • 1 jalapeño, seeds and ribs removed, diced
  • 4 green onions, diced
  • ½ cup fresh cilantro, minced
  • ¼ cup white wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a large bowl, toss to combine the first 7 ingredients (through green onions). In a separate bowl, dissolve the sugar in the vinegar. Whisk in the olive oil and season with salt and pepper.
  2. Pour dressing over the bean mixture, tossing to coat evenly. Stir in the cilantro. Refrigerate until ready to serve. (The longer it sits the more flavors develop!)

Amber Massey

Amber Massey is a southern-raised, food-loving, registered dietitian focusing on the culinary world of dietetics. Personal chef, author of her blog, Chocolate Broccoli, and accidental lover of food photography, Amber takes pride in healthy recipe development as well as culinary and nutrition instruction through personal and public cooking classes, public speaking, and media outlets. Amber can be seen in print for her nutrition expertise, as well as multiple magazine publications for her culinary creations, including Taste of Home, Healthy Cooking, Simple and Delicious, and Country Women’s Magazine.

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