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Black Eye Pea Salad

Print Recipe
Prep Time 1 day
Servings 8 people
Calories 220 kcal

Ingredients
  

For The Salad:

  • 2 cups black eyed peas drained and rinsed
  • 2 cups cherry tomatoes sliced
  • 1 cucumber chopped
  • 1 large red bell pepper chopped
  • 1 cup corn
  • 1/2 cup red onion diced
  • 1/2 cup Italian parsley chopped

For The Dressing:

  • 3 tbsp balsamic vinegar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil

Instructions
 

  • First, make the dressing by combining the balsamic vinegar, lemon juice, garlic, salt, and pepper together in a large bowl.
  • Continue to whisk these ingredients together and slowly add in the olive oil.
  • Set dressing aside until ready to use later.
  • To assemble the salad, start chopping all the veggies up and placing them in a large bowl.
  • Drizzle the salad with the dressing and toss in the chopped parley. Give the salad a good stir and place in the fridge.
  • Let salad rest in the fridge before serving for at least 4 hours, or even overnight.
  • Store in airtight container in the fridge for up to 3 days.