Garlic Lemon Black-Eyed Pea Salad recipe

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Ingredients

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

Nutrition Info

237.4 calories
carbohydrate: 18 g
cholesterol: 6.2 mg
fat: 18.3 g
fiber: 3.5 g
protein: 2.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 406.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

Recipe Yield

10 servings

Recipe Note

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!

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