Black-Eyed Pea Salad is a dish rich in history and cultural significance, particularly in Southern United States cuisine. Black-eyed peas have been cultivated for thousands of years, with origins tracing back to West Africa. They became a staple in Southern cooking due to their resilience and nutritional value. Traditionally, black-eyed peas are considered a symbol of good luck, especially when eaten on New Year’s Day. This belief is rooted in the customs of African American communities and has spread throughout the South, making Black-Eyed Pea Salad not only a tasty dish but also a culinary tradition steeped in heritage.
Making Black-Eyed Pea Salad is remarkably simple, making it a popular choice for both novice and experienced cooks. The salad typically involves basic ingredients like black-eyed peas, bell peppers, onions, tomatoes, and fresh herbs, all dressed in a tangy vinaigrette. Most recipes require minimal cooking, often just boiling the peas until tender, then mixing them with the other ingredients. This ease of preparation, coupled with the salad’s vibrant flavors and textures, makes it an ideal dish for quick meals, potlucks, and picnics. The versatility of the recipe also allows for customization based on personal preferences or available ingredients, ensuring it can be adapted to suit various tastes and dietary needs.
Black-Eyed Pea Salad pairs wonderfully with a wide range of foods, making it a versatile addition to any meal. Its fresh and tangy profile complements grilled meats like chicken, pork, or fish, enhancing their flavors without overwhelming them. The salad also serves as a hearty side dish for barbecue gatherings, balancing out the richness of smoked or roasted dishes. Additionally, it can be served as a standalone vegetarian option, perfect for those looking for a nutritious and satisfying meal. The salad’s adaptability and vibrant taste make it a delightful accompaniment to other Southern staples such as cornbread, collard greens, and fried green tomatoes, creating a harmonious and culturally rich dining experience.
Making black-eyed pea salad couldn’t be easier. One huge time-saver is to use canned black-eyed peas instead of dried, which would require soaking overnight and taking an hour to cook.
Simply chop up your ingredients, and feel free to use some of your favorite fresh vegetables. Then whisk up a simple vinaigrette. Combine the two and let it all marinate in the refrigerator for a few hours before serving!
Black-Eyed Pea Salad
Equipment
- Mixing bowl
- Chef knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tomato diced
- 1 red onion diced
- 1 bell pepper finely chopped
- 1 fresh jalapeno finely chopped
- 2 tbsp green onion finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 cans black eyed peas drained
- ¼ cup rice wine vinegar
- ¼ cup extra-virgin olive oil (Can use canola oil)
- ½ tsp sugar
- salt to taste
- pepper to taste
Instructions
- Combine all the vegetables together in a large mixing bowl.
- In a separate small bowl, whisk together the rice wine vinegar, olive oil, sugar, salt, and pepper.
- Pour mixture over the black-eyed pea salad and toss mixing well together. Cover and let marinate in the refrigerator for a few hours for best flavor.
