MAKE-AHEAD BLACK-EYED PEA SALAD

Make-Ahead Black-Eyed Pea Salad image

This is a great summer black-eyed pea salad recipe, given to me by a friend. Nutritious and colorful, it's sure to be a hit!

Provided by Marilyn Troyer

Categories Salad Beans

Time 18h25m

Yield 12

Number Of Ingredients 15

Previous Next

Ingredients

1 (16 ounce) package dry black-eyed peas
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
½ small red onion, diced
1 stalk celery, diced
2 stalks scallions, chopped
⅛ cup vegetable oil
⅛ cup white vinegar
⅛ cup white sugar
1 clove garlic, minced
1 drop hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
¼ cup chopped fresh parsley
¼ cup chopped fresh basil

Steps:

Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 26.4 g, Fat 2.8 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 12.4 mg, Sugar 5.4 g