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
- Total Time: 20 mins
Description
Filled with bright herbs and crunchy raw onions, this salad makes a great nutritious side or light meal.
Ingredients
Scale
- 1 lb medium cooked shrimp, peeled and deveined, tails removed
- 2 cans black eyed peas, rinsed and drained
- 2 Roma tomatoes, chopped
- 1/2 large red onion, diced
- 1 bell pepper, chopped (I used 1/2 yellow and 1/2 orange for color)
- 1 jalapeño, seeds and ribs removed, diced
- 4 green onions, diced
- 1/2 cup fresh cilantro, minced
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- 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!)
- Prep Time: 20 mins
- Category: Side
