GARLIC LEMON BLACK-EYED PEA SALAD

Garlic Lemon Black-Eyed Pea Salad image

This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the perfect make-ahead cold side dish for spring and summer barbeques, steaks, or potlucks. In our house, these are also known as 'crack beans' because you just can't stop eating them!

Provided by icklecarriekins

Time 12h10m

Yield 10

Number Of Ingredients 15

Ingredients

2 (15.5 ounce) cans black-eyed peas with bacon
½ red onion, finely diced
½ red bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
6 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon dried marjoram
¼ teaspoon dried parsley
ground black pepper to taste
1 pinch cayenne pepper
¾ cup extra-virgin olive oil, or more to taste
¾ cup lemon juice, or more to taste
1 slice lemon, or to taste
1 sprig parsley, chopped, or more to taste

Steps:

Pat black-eyed peas with a paper towel to remove excess water.
Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 18 g, Cholesterol 6.2 mg, Fat 18.3 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 406.3 mg, Sugar 1 g