Description
A straightforward recipe for a classic Southern pea salad using fresh vegetables and a light dressing.
Ingredients
Scale
- 2 cups cooked black-eyed peas, drained and cooled
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the black-eyed peas, celery, red onion, and green bell pepper.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the pea mixture.
- Gently fold the ingredients together until everything is evenly coated.
- Stir in the fresh parsley.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Rinse canned black-eyed peas well if you are not cooking them from dry.
- You can substitute white onion for red onion if preferred.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 8
- Cholesterol: 10
Keywords: Southern pea salad, black-eyed peas, celery, onion, mayonnaise dressing, picnic side