Garlic Lemon Black-Eyed Pea Salad

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!

• Preparation Time: 4 hr
• Total Time: 4 hr
• Calories: 237 Calories

Ingredients

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

Recipe Instructions

Step 1

Pat black-eyed peas with a paper towel to remove excess water.

Step 2

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.

Step 3

Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.