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Arkansas Caviar: Black-Eyed Pea Salad

A vibrant and flavorful black-eyed pea salad, perfect as a side dish or a hearty snack. This colorful mix of black-eyed peas, corn, peppers, and onions is tossed in a zesty vinaigrette for a refreshing taste of the South.

Recipe by Whitney H
SaladsAmericanServings: 6
Arkansas Caviar: Black-Eyed Pea Salad

Ingredients

  • 15-ounce can, rinsed and drained Black-eyed peas1
  • cup, frozen or canned (drained) Corn1
  • cup, diced Red bell pepper1/2
  • cup, diced Green bell pepper1/2
  • cup, finely diced Red onion1/4
  • tablespoon, minced (optional, for medium spice) Jalapeño pepper1
  • Cider vinegar2 tablespoons
  • Olive oil3 tablespoons
  • tablespoon, fresh Lime juice1
  • clove, minced Garlic1
  • Salt1/2 teaspoon
  • Black pepper1/4 teaspoon
  • tablespoons, chopped Fresh cilantro2

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Method

1

In a large bowl, combine the rinsed and drained black-eyed peas, corn, diced red bell pepper, diced green bell pepper, and finely diced red onion.

2

If desired, add minced jalapeño pepper for a touch of heat.

3

In a separate small bowl, whisk together the cider vinegar, olive oil, fresh lime juice, minced garlic, salt, and black pepper to create the vinaigrette.

4

Pour the vinaigrette over the black-eyed pea mixture and gently toss to combine, ensuring all ingredients are well coated.

5

Stir in the chopped fresh cilantro.

6

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 1-2 hours.

7

Serve chilled with sturdy corn chips for dipping, or as a side dish to grilled chicken or fish.

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