Black Eyed Pea Salad
Next time you’re invited to a potluck or summer barbecue make sure to add this Black Eyed Pea Salad to your list. From the tangy dressing to the crunch of the fresh vegetables and the creamy black eyed peas this salad has it all with an explosion of flavor and freshness.
PARTY IDEA
Create something fun by filling half pint mason jars with the Black Eyed Pea Salad. Wrap twine around the jar and insert and fork. Place all the cute jars in a large galvanized tub! Everything looks cute and inviting in a mason jar!
THE PERFECT POTLUCK SALAD
Adding fresh vegetables from the garden is what this salad is all about. Fresh tomatoes, cucumber and green bell peppers just to name a few. I love taking this Black-Eyed Pea Salad to potlucks. More great potluck recipes would be CHEESY ARTICHOKE POTATO CASSEROLE, SLOW COOKER BARBECUE BEEF SANDWICHES and TRIPLE BERRY COBBLER.
MAKE IT SPICY!
You can also make different levels of spicy. For those that don’t like spicy food, take out the seeds and ribs of the jalapeno. You’ll still get the great flavor of a jalapeno but not the spice. If a spicier salad is what you’re after then leave in the seeds and ribs. Mix it up and make both! Just label which ones are spicy.
Black Eyed Pea Salad
Next time you're invited to a potluck or summer barbecue make sure to
add this Black Eyed Pea Salad to your list. Taking a salad with no
mayonnaise is the best way to go.
Ingredients
For the Salad:
- 6 ounces orzo, cooked and drained
- 1 (15.5 ounce) can black-eyed peas, rinsed and drained
- ½ cup sliced green onions
- ¾ cup diced seeded peeled cucumber
- ¾ cup diced green bell pepper
- ¾ cup diced seeded tomato
- 1 small jalapeno pepper, seeded and finely chopped
For the Dressing:
- 3 tablespoons oil
- ¼ cup + 2 tablespoons cider vinegar
- 1 teaspoon sugar (truvia)
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon hot pepper sauce
- ½ teaspoon seasoned salt
Instructions
For the Salad:
- In a large bowl add the orzo, peas, green onion, cucumber, greed pepper, tomato and jalapeno.
- Stir to combine.
For the Dressing:
- Combine all ingredients in a jar with a tight-fitting lid; shake well.
- Pour over salad and stir to coat.
- Cover and refrigerate for at least 2 hours before serving.
MORE SALAD RECIPES
NEVER MISS A POST
More recipes to take to your next potluck or barbecue. BAKED BEANS and BROCCOLI APPLE SALAD.
Sheryl, I love black- eyed peas and don’t have enough recipes for them! I do have a dip using them for tortilla chips on the blog, I bet you’d love it! It’s called “Flip Flops Bean Dip” if you are interested! Thanks for sharing at Church Supper. Have a blessed week and come back soon!
Your salad looks fresh and delicious.
This looks delicious! I love black eyed peas and I can’t wait to try this. Please stop over and share the recipe at Mix it up Monday:
http://flourmewithlove.blogspot.com/2012/03/mix-it-up-monday.html
I hope to see you soon 🙂
would love it if you could share this on my link party
Natasha xx
serenityyou.blogspot.com
Can’t wait to try this recipe. My kids love black eyed peas, maybe it’s the name, or the singing group,,, but they will eat them and this looks really healthy. Please share this on my “Foodie Friday” linky.
wow! it looks really yummy!!!
María from Spain
http://www.etsy.com/shop/lacasitadmaria?ref=seller_info
http://lacasitadmaria.blogspot.com/