Make-Ahead Black-Eyed Pea Salad

This easy, summer-ready black-eyed pea and vegetable salad is perfect for parties or potlucks — just make it ahead of time and chill in the refrigerator!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 168 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.

Step 2

Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Step 3

Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.

Step 4

Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.

Step 5

Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.